Smoking a spatchcocked turkey and the thighs are like 35-40 degrees hotter than the breasts. Anybody ever had this issue?
pulled the probes and spun the bird. When I put the probes back in the breast shows 115 and the thigh shows 180. Might’ve waited too long to correct
What’s the consensus on mustard as a binder for pork butt? I’ve tried both methods and still can’t decide if it’s worth it
Looks good on YouTube and Instagram. Probably not a discernible difference. My rub magically sticks to meat without a binder.
Have you tried some olive oil or something similar and rubbed it before applying the rub? I do that with chicken sometimes.
You don’t need it, but you won’t be able to taste the mustard after the cook. It’s just a wasted step. For pork, you are good without a binder.
How do you normally prepare them? Try simmering some minced shallots in a small sauce pan with a little olive oil. Add in a little heavy cream and Dijon mustard (on 1-3 ratio, respectively). Season with salt, pepper and paprika and slowly bring to a simmer stirring it well. I also sometimes cut the sauce with a dash or two of white wine vinegar Sauté fresh green beans in a little oil over medium high heat until they begin to blister. Remove and cover in sauce.
I appreciate the effort but I absolutely loathe the taste of green beans. My wife prepares them bc everyone else likes them. I’m not sure exactly how she makes them, she has several different methods. I just mix them in with bites of meat and grit my teeth til it’s over
Unfortunately didn’t have any green onion or cilantro which would’ve been nice. Egg also got just a tad overdone. Black garlic and mushroom ramen.
Enjoyed it but will probably use it more for beef. The sear on this mug is great. Gotta see what some steaks do
Just an update on this; I put it in a 165 degree bath beginning Sunday ~ 9:00am (straight out of the fridge). Let it go until about 5:00pm. Took it out of the bag and made a pan sauce with the drippings left in the bag...pulled the shoulder, which was very moist and good texture...and fried about 2 pounds worth with the pan sauce. Turned out very well. You do lose some of the bark's texture, but surprisingly not all of it. I don't think I'll make a habit out of making pulled pork like this, but given the situation it worked out great. No pics because I'm a shy bitch and my toenails are ugly. :(
How big is your butt? I've had some go well over 20 hours low and slow. The one I did over the weekend was over 325 for the night. I could not tell any difference in the end product. Long story short, if you are hungry turn it up.
are both your probes in the meat? can you take one out and put it on a clip or through a half a potato or something on the grate so you can see what your air temp at the grate actually is?
I have it on 275 now. Grate temp is 219. guess I’ll call them later and see what’s up. It’s been off on every cook since I got it
Welp Just loaded my new Green Mountain Daniel Boone in the truck For anyone keeping score that brings my arsenal to: The war wagon (the big trailer offset smoker with gas grill built on it too) A weber kettle An electric r2d2 smoker 2 charcoal r2d2 smokers A little old smokey charcoal smoker A rolling foldable gas grill for tailgate/camp A 36" blackstone And a new gmg pellet pooper I have a problem
Fixed the temp issue. default minimum auger feed rate is 6.5 and somehow mine was at 3.0. also set the offset calibration to -5.0. now I’m showing correct temps on 3 different probes