HappyHighwayman
Warning: Do Not Engage
I have a whole boneless turkey breast here I should try brining and smoking it myself for sandwiches.
Got 10 lbs of costco ribs for BBQ tomorrow. Thinking of not wrapping this time.
I've had success with my tri tips smoking to 115ish then searing on hot cast iron to 135, no need for the wrap. I read the amazing ribs write up on brining and will never waste time/money dumping ingredients into a water bath again. Salt is the only molecule that can actually penetrate the protein. Everything else is just sitting on top of it.
Thank you for this information. I do a 5 day brine on my Thanksgiving Turkey(s) and put in a lot of Sugar/Pepper/herbs, along with the Salt. I guess I'm wasting my $$ on the non-salt ingredients. :thumbup
So not a success but not a fail either. Basted it with some oil and Crystal hot sauce, then applied the rub and threw it at 350 for about hour and half? I used the Traegers built in thermo probe and I thought I calibrated it correctly and I pulled it at about 157 internal. Apparently these probes have a +/- 5 degrees of error so I thought it was going to be over done. Turned out it was a bit undercooked so I threw it into the oven for another 30 min to finish it off. I never have the best of luck when it comes to poultry. Good thing I also threw on some drumsticks marinated with spicy kbbq sauce as a backup. These things tasted better than when I made them on my gas grill.
Was the probe not calibrated correctly? Would a therma pen have helped in this situation? Think Im going to try the spatchcock method next HappyHighway, would you mind sharing??
The only thing i can think of is maybe the probe was touching a bone?
Test the probe in boiling water and see if it's working within the range you are thinking it should.
I'm a big fan of spatchcock. After seeing HHM do it awhile back, i've only done it this way.