Hello newsletter friends! Welcome to this edition of the Smoking Meat Newsletter where we will be discussing how to smoke turkey legs.
Every year I see these at the local fair and I cringe like a vampire at sunrise when I see the price since I know how easy it is to make a batch of these and how much better they can be when made at home.
I have a recipe that I've been using for a while and lots of other Read more [...]
The Thanksgiving holiday is upon us once again here in the USA and the tradition is to have turkey and perhaps ham and all the sides that go along with that. It's a time when family and friends get together and remember all that they have to be thankful for.
Under normal circumstances I would be doing a full sized smoked turkey however, this time around, I plan to do a couple of smoked turkey breasts with a Read more [...]
Ok.. smoking turkey on a Brinkmann water smoker may not be your thing but for millions of people it is. And probable half of those million have problems maintaining a proper fire and turning out a good piece of meat on that 39 dollar hunk of metal.
I have recieved email after email that could be correctly labeled cries for help and folks.. I have heard your cries and am going to try and help you a bit here.
As Read more [...]
Q: We got our smoker for Thanksgiving (Cabella propane) and love it, but both times we've cooked chicken/turkey, the skin is inedible. Like leather. The meat is great - we've brined it both times.
How do you keep the skin from being so tough?
A: On poultry the skin does seem to take the brunt of the smoke and heat and usually turns out inedible.. the only thing I Read more [...]
Hello everyone and welcome to this special Thanksgiving edition of the smoking meat newsletter. As the tradition would mandate, we are talking about smoking turkey this time and I plan to show you how to make the best smoked turkey you, your friends and your family have ever eaten.
My recipes all begin as little ideas in my head, then I have to test it out, make changes, test it again, etc.. so as you can see, quite Read more [...]
Hello friends and welcome to this edition of the smoking meat newsletter. With Fall upon us and turkey day just around the corner in the USA, thoughts turn toward celebration and all of the fun and food that goes along with that.
Fall is sort of the turning point at my house where I start looking forward to the Halloween parties and get togethers, the thanksgiving celebrations and whether we will stay home and have Read more [...]
Welcome folks to the November 2010 issue of the smoking meat newsletter and as promised this is the Thanksgiving issue where we always talk about smoking a whole turkey.
I do want you to know that this year, I have added a wonderfully tasty twist to the turkey and, as always, it is best when done exactly the way the recipe is written and you need not worry as I have put in a number of hours to test this Read more [...]
Hello friends and welcome to the October 2010 edition of the smoking meat newsletter. With the Thanksgiving holiday just around the corner for us Americans, it's all about the turkey and the fixin's and this month it's all about smoked bone-in turkey breast.
I have to admit that I am not a big fan of turkey or of the white meat in turkey.. just too dry for my taste. Well that used to be the case until Read more [...]
Hello friends and welcome to the greatest month of the year and with that comes my favorite holiday, namely Thanksgiving or turkey day as some call it.
It's my birthday month as well but we won't talk about that right now;-)
I have a very special month planned for all of you so listen up: Today we are talking about smoking turkey and I am not only writing about it but I have pictures and Read more [...]
Hello friends! Welcome to the annual Thanksgiving edition of the Smoking Meat newsletter.
In this issue we always try to go over some tips on how to smoke the holiday bird and in doing so, I like to try and instill some "you can do it" confidence as well to help you along.
Turkey is not really that difficult to smoke and the good thing is that like most poultry, it is covered with a skin Read more [...]
Hello and welcome to this special Thanksgiving edition of the
Smoking Meat Newsletter.
I have had a ton of questions over the past several weeks on smoking the holiday bird and while I have tried to answer a few, there is no way I can answer all of them due to time constraints.
Hopefully this write-up will answer most of your questions and if not.. you might consider checking out the Smoking Read more [...]
Hello all and welcome to the Smoking Meat Newsletter.. as you can imagine we are dealing with the only possible things we could be dealing with this month and that is smoked turkey!
I love thanksgiving (not just because it is my birthday either) but because it is many things such as cooler weather, crisp cool nights, sitting by the fireplace, cracking fresh pecans, a slightly slower paced lifestyle, to Read more [...]
Here's how my huge mistake resulted in the Best pulled pork I have ever tasted!
Welcome to the November edition of the Smoking-Meat.com monthly newsletter. This newsletter is all about turkey tips, but while we're at it, I'm going to share how you can benefit from a huge mistake I made!
My Huge Mistake!
I know I promised more turkey Read more [...]
Good day and welcome to the October edition of the Smoking-Meat.com monthly newsletter. I am your host, Jeff Phillips and we will be talking about some special turkey smoking tips in this issue.
Fall is upon us here in Oklahoma with much cooler days and wonderfully cool nights bringing with it the wonderful thoughts of the holiday season that lies ahead of us. It is the time of year when I do more Read more [...]
When smoking turkey the best method is to try a basic barbecue turkey recipe and maybe add a little something here or there (experiment) to see how it goes.
The Basic Turkey Smoking Process
Smoking turkey is best done after soaking the bird in a saltwater solution called a brine which I will go over in detail on another page.
Basically the brine, through a process called osmosis, pulls the salt into Read more [...]