Meat Church has become my go-to brand for rubs and seasonings. I have way too many rubs and seasoningsMaybe this was mentioned earlier but I like this guys work. I've bought some of his rub at Scheels.
https://www.youtube.com/c/MeatChurchBBQ
Meat Church has become my go-to brand for rubs and seasonings. I have way too many rubs and seasoningsMaybe this was mentioned earlier but I like this guys work. I've bought some of his rub at Scheels.
https://www.youtube.com/c/MeatChurchBBQ
Meat Church has become my go-to brand for rubs and seasonings. I have way too many rubs and seasonings
There is no such problem.Meat Church has become my go-to brand for rubs and seasonings. I have way too many rubs and seasonings
That's a generic photo from the net but mine look just like that and are made by Sabatier. I also have another pair in a box somewhere that was Mom's when she passed away. Those seem really heavy duty.
I wanted to smoke a couple chickens today but it's pretty windy
The wife got me a thermal blanket so I decided to smoke the turkey for Thanksgiving So I have a couple questions about smoking a turkey for the first time. The plan is to brine in salt water for like 12 hours and then throw it on early Thanksgiving morning.
Does a butterball need to be brined since it’s basically packed in saltwater already?
Im using a Pitboss pellet grill. I’ve seen instructions to set at 180 and super smoke and turn up to 325 after a couple hours or just set at 225-250 and go until done. What works best?
This might sound super dumb but do you season and then slather with the Mayo, mix the seasoning in the Mayo or Mayo and then season?
How long should I expect for a 17 lb butterball not spatchcocked?
Also I’m using Meat Church “The Gospel” to season. They had the whole Meat Church lineup at Hy Vee but it wasn’t with the seasonings. It was by the Charcoal with a only a couple others.
I would super smoke and then crank it up high. Less time in the poultry danger zone and the skin won’t be as rubbery compared to 225-250The wife got me a thermal blanket so I decided to smoke the turkey for Thanksgiving So I have a couple questions about smoking a turkey for the first time. The plan is to brine in salt water for like 12 hours and then throw it on early Thanksgiving morning.
Does a butterball need to be brined since it’s basically packed in saltwater already?
Im using a Pitboss pellet grill. I’ve seen instructions to set at 180 and super smoke and turn up to 325 after a couple hours or just set at 225-250 and go until done. What works best?
This might sound super dumb but do you season and then slather with the Mayo, mix the seasoning in the Mayo or Mayo and then season?
How long should I expect for a 17 lb butterball not spatchcocked?
Also I’m using Meat Church “The Gospel” to season. They had the whole Meat Church lineup at Hy Vee but it wasn’t with the seasonings. It was by the Charcoal with a only a couple others.
Pics or it didn't happenGoing to pull a 7lb ham off the smoker soon. Used a South Carolina rub and basted it with mustard.
3.5 hours seems pretty quick... hopefully mine doesn't finish too soon. I'm doing it at 250* and following this recipe:
Smoked Maple Barbecue Turkey - Learn to Smoke Meat with Jeff Phillips
The smoked maple barbecue turkey is, quite frankly, one of, if not the best, smoked turkey recipes I've done yet (if I can say that with a certain amountwww.smoking-meat.com
It was unexpected to say the least. I pulled out 3 different thermometers to check. Luckily I had everything else put together and just had to throw it all in the oven.
I needed up following meat churches recipe.
Pics or it didn't happen