As I continue my learning curve I decided to smoke a couple of Rock Cornish Game Hens. A little $pricey$ @ $3.34 a lb considering what you can get chickens for but what the heck, I’ve always wanted to smoke a couple of these and after all, need to add to my repertoire
Here are the little guys ready for processing
Did some research on line and chose to remove the backbone for easier smoking
Rubbed each one with some Roasted Garlic EVOO and some Poultry Seasoning. Ready to go in
Preheated to 250ºF and using 2 hours of Cherry. Put em in 45 minutes ago. The ambient temp was 70ºF with a light breeze. The IT of the hens when inserted was 57ºF. Going to pull them at 170ºF and FTC them for 30 minutes.
Finished and devoured the Cornish Hens
Pulled them when the IT hit 170º and FTC for 20 minutes. Took 4 hours and 20 minutes to reach IT of 170º. Controlled the OBS with my Auber PID at a temp of 250º. Don’t know how or why I ever smoked without my PID!!!
Here they are before FTC. The skin was actually eatable
The money shot … A little rice and salad … Enjoy
First time I used Cherry bisquettes. Found them to be rather mild. Maybe cause there was only 2 hours of smoke. Either longer smoke or different bisquettes. Guess I’m becoming a smoke eater
At least now I can better plan dinner knowing that I need about 5 hours
Just finished devouring the best turkey I and DW have ever eaten. It was so moist and flavorful that words can’t do it justice. Yes, I smoked it in my OBS. A while back I asked for information on how to smoke some turkey breast I found on sale. I rubbed it with olive oil, and sprinkled my favorite rub all over it before I tossed it in. Run the Bradley at 250°, 3 hours of smoke (Apple/Pecan is a good mix and that’s what I used), and take the IT to just under 165° and FTC for a while. He actually pulls it at 161º and FTC cause he said there is so much mass, they keep cooking for a while.
Here is the gobbler breast I got on sale for $10 each. Bought me 2 of these but I may be going back for a couple more
This is a complete breast with backbone, etc. 1st thing I did was remove the backbone, split the breast bone with a clever and placed it on the rack. sprayed rack with Pam first. Rubbed it with Olive oil and applied some Pappy’s rub. Inserted Maverick meat probe
Preheated OBS to 250º and loaded it with 3 hours smoke alternating Pecan and Apple bisquettes
In goes the breast. Ambient temp today was around 70º. Breast IT was at 36º
4 1/2 hours later the IT was at 162º so I pulled the breast
Here is the turkey breast before FTM … Yes, I said FTM instead of FTC cause I used KyNola’s suggestion and placed it in the ‘microwave’ after the FT – hence the term FTM … Foil, Towel, Microwave. Notice the nice coloring. Must be the olive oil
STC did not say how long to FTC the gobbler so I guessed. The FTC time was 1 3/4 hours.
Dinner time. Sliced up one of the breasts
And now for the money shot … Plated the turkey breast with a little mashed taters and a salad … Enjoy
DW can’t stop raving how this is the best turkey I have ever made. I have been doing all the cooking for the last 25 years (married 38 years and going strong) and in those years, I have cooked me some turkeys. This by far is the best bird I have ever served. Thank you squirtthecat for sharing your expertise with me. My son got a taste today and it looks like I’ll be cooking up 3 or 4 of these breast for Thanksgiving this year to help feed about 20 people. Looking forward to that.
Decided to smoke something to test my new motor in the smoke generator. Had some pork chops in the freezer. Sprinkled a little Pappy’s and garlic powder. Next time I think I’ll cure them.
Here they are after 2 hours at 250ºF with 3 Apple bisquettes (1 hour of smoke) … finished them off on the gas grill
Plated the chops with some mashed taters, gravy, and green beans … lets eat !!
My Auber PID started acting up half way into the smoke. The temp reading on the front started going up and down like a roller coaster. Since it’s new I initially thought it was broken but minutes later the PID once again was functioning flawlessly. Turns out it was drippings from the chops and the wild temperature oscillations were occurring until the drippings hardened on the temp probe. Guess I need to be more careful when I position the temp probe. I position the temp probe under my lowest meat loaded with meat.
Just finished my 1st Pork Loin Backribs smoke and used the 3-2-1 method. Used my Bradley smoker at a temperature of 225ºF. 3 hours with Hickory smoke – 2 hours wrapped in foil lathered with apple juice – 1 hour with BBQ sauce. Hence 3-2-1. A quick disclaimer … learned this on the Bradley Smoker Forum.
Got me some ribs from Costco and used Pappy’s Choice 50% less Salt Seasoning for the rub. Applied a liberal amount of rub on the ribs and in the fridge overnight.
Put ribs in a preheated 225ºF Bradley smoker using Hickory Bisquettes for 3 hours
Ribs after 3 hours of Hickory smoke @ 225ºF
Splashed with apple juice, wrapped in foil, and back into the smoker for 2 hours @ 225ºF
Removed ribs from foil
Applied some Sweet Baby Ray’s Sauce and back into the smoker for another 1 hour @ 225ºF
At the end of the 3-2-1 cycle the ribs were done …
Yum, Yum, Yum … Pork Loin Backribs a la 3-2-1 … Course I had to try a couple just to make sure they passed the taste test!
In retrospect I will use less rub next time to allow more of the hickory smoke and natural meat flavors to come through. I took the “… I personally like a heavy even coating …” too literal when researching a recipe for smoked ribs. I also can’t wait to use my PID that is coming in the mail. Spent too much time adjusting the OBS slider to keep it on temperature. All in all a successful smoke. Looking forward to my next smoke.