Did three whole turkey breasts of the smoker yesterday, but forgot to take pictures. I brined them and then smoked at 300 until I hit internal temperature of 155. Hoping to do a brisket and pork butts later this week.
No pics but I did a 5lb turkey breast in my Charbroil brand Big Easy no grease infrared cooker this past Friday evening. 1 hour and 20 minutes to get to 165 internal. It was the absolute best turkey I have ever had, nice and moist, not dry at all.
I put a pork shoulder on the BGE a few hours ago. She's humming along at 200*F and I expect it'll be ready tomorrow afternoon. First smoke of the year due to shoulder surgery.
I've been taking a few pics but have been horrible about posting.Last weeks brisket over applewood. Smoke flavor was good but too light. I will mix some oak in next time.
When I hit the "go advanced " tab, I can see your pics. I was going to put up a pic, but I don't have any of the buttons on my screen. Dunno what's going on today
Here is an Asian inspired recipe that will become a family favorite for years to come. I have never had anyone who didn't fall in love with the taste of this.
Ingredients: 6 to 8 pound boneless pork butt cut into 1 inch steaks
1 cup high quality soy sauce such as Kikomans
1 cup cider vinegar
12 (more or less) garlic cloves, crushed
2 bay leaves
2 tablespoons cracked black pepper
No extra salt. The soy sauce takes care of that for you
Mix the liquids and spices together. Place the steaks in a large plastic bag or other container and pour the mix over them to marinate. Leave in the fridge overnight or for about 12-16 hours.
Put the steaks on high heat to sear both sides and then remove to a low heat spot on the grill. Let grill until the temps reach about 145.
While the steaks are cooking take the leftover marinade and put it on the low boil for at least 10 minutes. This is important to kill off any bacteria. Strain it when done and use it as a dipping sauce for the meat.
My wife fixed this for me 43 years ago and it has become a staple of our home since then.
The only issue I ever have with my pulled pork is that it loses the nice pink color very quickly after I pull it. I did some reading today and someone claimed that it wouldn't lose the color if it's allowed to cool (wrapped in foil) before being pulled. Can anyone verify that? I usually leave mine wrapped for hours in foil, under a towel and in a cooler before I pull it but it's always very hot to the touch when I pull it.
I'm going to plan ahead and try letting it cool next time to see, just curious if anyone has tried both ways and noticed a difference?