madcat6183 Posted November 23, 2012 Report Share Posted November 23, 2012 Man I need to check that out because I hate smoking in the snow lol. Have to let me know how it turned out, do you baste it, dry rub, talk to me lol. Quote Link to comment Share on other sites More sharing options...
Pokey Posted November 23, 2012 Report Share Posted November 23, 2012 Man I need to check that out because I hate smoking in the snow lol. Have to let me know how it turned out, do you baste it, dry rub, talk to me lol.I will gladly share my rub recipe, brine, and how I do it. The turkey got neglected today, the pork was inhaled by all! Usually cook about an 8/9 pound shoulder, have it soaking in brine for 24 hours. Rub down with yellow mustard, and apply the dry rub very literally. Let sit at room temp for about 2 hours, then cook for 1.5 hours per pound fat-cap side up at 225. Wrap in foil for 2 hours to rest, and the bone just pulls right out. You will find yourself feasting upon the yummy crispy coated top pieces as you pull. Glad to email you the recipe, let me know. This works great for smoking too, just allot less work. Quote Link to comment Share on other sites More sharing options...
madcat6183 Posted November 23, 2012 Report Share Posted November 23, 2012 Man sounds like thats the way to do it over the winter. madram02@hotmail.comThanks! Quote Link to comment Share on other sites More sharing options...
Pokey Posted November 23, 2012 Report Share Posted November 23, 2012 Man sounds like thats the way to do it over the winter. madram02@hotmail.comThanks!Email sent. Quote Link to comment Share on other sites More sharing options...
madcat6183 Posted November 23, 2012 Report Share Posted November 23, 2012 Got it, thanks. Quote Link to comment Share on other sites More sharing options...
Pokey Posted November 23, 2012 Report Share Posted November 23, 2012 Got it, thanks.You are very welcome, be sure to let me know how it turns out for you. The house is going to smell so good, it kills ya to wait. Quote Link to comment Share on other sites More sharing options...
Tpoppa Posted November 23, 2012 Report Share Posted November 23, 2012 (edited) We had traditional things, but a giant London Broil (marinated a prepared correctly) was a big hit.Oh...and apple pie moonshine. Edited November 23, 2012 by Tpoppa Quote Link to comment Share on other sites More sharing options...
Pokey Posted November 23, 2012 Report Share Posted November 23, 2012 We had traditional things, but a giant London Broil (marinated a prepared correctly) was a big hit.Oh...and apple pie moonshine.NICE!!!!!!! Quote Link to comment Share on other sites More sharing options...
Ron505 Posted November 27, 2012 Report Share Posted November 27, 2012 (edited) Cooking Turkeys, watching OSU beat Michigan outside, and drinking Yuengling on tap....helluva day! It just don't get much better. Edited November 27, 2012 by Ron505 Quote Link to comment Share on other sites More sharing options...
Pokey Posted November 27, 2012 Report Share Posted November 27, 2012 Cooking Turkeys, watching OSU beat Michigan outside, and drinking Yuengling on tap....helluva day! It just don't get much better.Ah.......you can do much better than that crap! Quote Link to comment Share on other sites More sharing options...
Ron505 Posted November 27, 2012 Report Share Posted November 27, 2012 Ah.......you can do much better than that crap! True, but it was a happy medium for the everyone. I'm going to start getting mini kegs of winter beers now. Quote Link to comment Share on other sites More sharing options...
madcat6183 Posted November 27, 2012 Report Share Posted November 27, 2012 Well, I decided today no more turkey, I just do not like it like I like red meat or ham. So even though this was awesome, I decided today that I'm not doing that anymore. Probably buy a good ham next year and smoke it myself though. Quote Link to comment Share on other sites More sharing options...
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