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Name:   Tall Cotton - Email Member
Subject:   Year to Date
Date:   7/25/2013 12:13:43 PM

So far this year I have smoked about 300 pounds of Q. Mostly it has been pork butts (20, 16 this month alone), but there have been a few chickens (8),  briskets (5) and even a little cheese thrown in for variety. This week I had to break out the new Masterbuilt Smokehouse I bought in January because I had left the old one uncovered and water and heat got to the electronics. Fortunately I can get a replacement. 



Name:   roswellric - Email Member
Subject:   No turkey-no lamb?
Date:   7/25/2013 4:26:40 PM

Just did a turkey breast smoked with some pecan wood. 225-250 - 8 lbs. Really moist. And at #1.79/lb. I have my own deli meat.I'm thinking of a lamb shoulder smoked with Rosemary wood.??? Anyone used that?



Name:   Osms - Email Member
Subject:   Ric
Date:   7/27/2013 9:52:40 AM

I just got an electric smoker and cooked a couple of butts.  I want to try a green (uncured) ham, but can't find one anywhere.  I've heard they're better than butts.  Know of a place that sells such?  Also, how did you cook the turkey breast...sounds good.



Name:   roswellric - Email Member
Subject:   Ric
Date:   7/27/2013 10:21:55 AM

Your butcher should be able to get you an uncured ham. Decide whether you want the whole thing or a shank or butt (not to be confused with the so-called butt which is the butt end of the shoulder). I have an unusual Caribbean citrus paste recipe that I think is really good. I posted it earlier but email me and I'll send you the recipe if you want.

I'm gonna get laughed at but I occasionally use McCormick's Smokehouse Maple seasoning - where you find the Montreal seasoning in the grocery store - and put it under the skin of the bird. Or any poultry rub will do. I also use Cabela's "Mountain Man Bourbon Rub" when I'm feeling macho. BTW the McCormick is really good on Salmon.

I did this with a 7-8 lb. Turkey breast. I brought it to room temp and smoked it with pecan wood. I would have used cherry if I had no pecan.
 
Run it at 250 degrees for about 4 hrs. or until you are at 165-170 degrees in the thick part of the breast. Now I cheat & use the wireless meat thermometer made by Oregon Scientific. Works like a charm.



Name:   Tall Cotton - Email Member
Subject:   Year to Date
Date:   7/29/2013 9:56:13 PM

Another 70 pounds of pork butts on right now for a baby shower this weekend. Strange menu for a baby shower but it's what they wanted.




Name:   roswellric - Email Member
Subject:   Don't forget..
Date:   8/1/2013 11:25:20 AM

the pickles and ice cream.





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