We've made a beer brined turkey like this for Thanksgiving twice; http://www.traegergrills.com/recipes...2#.VaH7HZNViko
Cooking time was the same as in the oven at 350.
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I pretty much agree with Jer. However, I have stopped using any wrap (Texas Crutch) or mustard to hold the rub and I think it not only tastes better, but makes better bark. Also stopped spritzing but keep a pan with some liquid in it under the meat to keep moisture in the smoke. I have put both brisket and pork butts in the smoker at night and had awesome results for a noon meal the next day too. I had spreadsheets and recipes to start but I have come to realize that it is pretty simple if you keep the smoker moist and use a good remote thermometer.
If you prefer a dryer bark then not wrapping is the way to go for sure. I'm weird & happen to prefer more of a caramelized bark though as does my wife so thats why I wrap. The time I wrap it is also a good time to bring it in to the oven if it's night, cold, rainy, windy or any combination. Much easier to limit the # of times you go outside when it's particularly shitty out. Another bonus to foiling is if you smoke larger hunks of meat it cam help to power through stalls & not sit at them quite as long.
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I want to put a turkey roast on the smoker this weekend but am having a hard time finding one in the store around Centennial / South Denver. Anyone know where I can find a good turkey roast? Tony's didn't even have one.
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"when you're happy you enjoy the melody but, when you're broken you understand the lyrics".
My new electric smoker that's supposedly designed to heat to 240deg all the time (no thermostat or damper), heated to 400deg when I cured it this afternoon. No water pan and of course no meat in it. OAT 85deg. Is this normal? Will it be cooler with water pan and meat in it?
I've already got a BBQ.
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That's the temp at the top, not burner area. Check the temp sensor, to see if it's touching the sides, OR wires loose. What ever brand you have, do a search for tech tips. Like the brinkman, there's probably a few "upgrades" one can do. They may also address the heat differences between top & bottom of smoker.
The Great Kazoo's Feedback
"when you're happy you enjoy the melody but, when you're broken you understand the lyrics".
my electric (no temp controller/electronics, just a constant on heating element) holds about 220 or so WITH the water bowl in and filled... without the bowl, definitely much hotter around 350-400.
Thanks. I'm going to burn a chicken tomorrow to test it out.
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