Smokin Turkey
is Blowin Smoke!
- Joined
- Jul 28, 2008
- Location
- Huntingd...
OMG! This UKS (Ugly Keg Smoker) is working beautifully! It stays solid at 225-228* F. I smoked a 7.5lb butt and 2 fattys!
Sorry for the quality of the pictures. I used my new picture cell phone.
The butt I injected with a blend of cider vinegar, olive oil, worcestershire, and pressed garlic. I then used a garlic, pepper, cilantro, salt rub. I smoked it for 13 hours 'till we got a 190 on the internal temp probe. I let it rest for an hour and shredded and mixed in Sweet Baby Ray's maple BBQ sauce.
The fattys I made with 1lb each of deli ground sausage rolled out with phili cream cheese smeared in it. One fatty I caramelized a yellow onion in butter and spread it in and then used about a 1/2 cup of mexican cheese blend. The other I used pepperjack cheese instead of the onion. I left it to rest for nearly an hour before slicing and serving on a hamburger bun.
Sorry for the quality of the pictures. I used my new picture cell phone.
The butt I injected with a blend of cider vinegar, olive oil, worcestershire, and pressed garlic. I then used a garlic, pepper, cilantro, salt rub. I smoked it for 13 hours 'till we got a 190 on the internal temp probe. I let it rest for an hour and shredded and mixed in Sweet Baby Ray's maple BBQ sauce.
The fattys I made with 1lb each of deli ground sausage rolled out with phili cream cheese smeared in it. One fatty I caramelized a yellow onion in butter and spread it in and then used about a 1/2 cup of mexican cheese blend. The other I used pepperjack cheese instead of the onion. I left it to rest for nearly an hour before slicing and serving on a hamburger bun.