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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-10-2013, 11:01 AM
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#1 |
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Found some matches.
Join Date: 07-07-13
Location: Chesterfield, VA
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Brinkman smoker is doing it's thing
Hi guys, stumbled on to this site simply because my smoke was dead and was looking for parts..... Ok, so I'm new but here and me smoker is fired up.... My question is, off the top of your head, looking for the meat temp for venison back straps on the top rack,turkey breast on the bottom. Been a while since I used it and simply don't remember the temps ... I think it's 165-175 degrees but my be wrong.... Help...I see smoke!
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07-10-2013, 11:10 AM
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#2 |
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is One Chatty Farker
  Join Date: 10-11-12
Location: Jonesboro. AR
Name/Nickname : DHQ
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165 for the turkey breast.. no idea on the venison.. and we like pics.. so please post some! lol
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07-10-2013, 11:46 AM
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#3 |
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Found some matches.
Join Date: 07-07-13
Location: Chesterfield, VA
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Thanks...will do!
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07-10-2013, 11:50 AM
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#4 |
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Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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med rare for the venison, I'd take it off at 130 and rest for a bit before slicing.
155-160 for the turkey breast if you want it to be juicy and tender. Temp will rise up a bit during the rest period.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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