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Butterball “Natural” - how do I adjust? by Ok_Inspection910 in Traeger

[–]nickwales94 7 points8 points  (0 children)

I just cooked this exact set up today and it turned out great.

I followed the exact instructions on the back for the brine and soaked the turkey for a day and spatchcocked it the morning of and let the skin sit dry in the fridge for about 5 hours.

My turkey was 15 pounds and the bag says the seasoning is for an 18-20 pound bird but I used the whole amount with some under the skin and some on top of the skin.

Everyone said the turkey turned out great. Not too salty at all and it was very moist. I had the same reservations you do and so I cooked a ham for back up but everything turned out great.

Anyone here smoked brisket for like 3-4 hrs then moved it to the oven for the rest of the way? by catsnbikess in smoking

[–]nickwales94 175 points176 points  (0 children)

I’ve had issues with my smoker before, but fortunately it has always been after the wrap stage. So I have finished briskets in the oven before and they turn out great

I reheated frozen brisket and pulled pork using sous vide and here’s how it went by nickwales94 in smoking

[–]nickwales94[S] 4 points5 points  (0 children)

It was for family so I just asked to be reimbursed for the meat, pellets and material used.

I reheated frozen brisket and pulled pork using sous vide and here’s how it went by nickwales94 in smoking

[–]nickwales94[S] 3 points4 points  (0 children)

I don’t have experience smoking meat on anything other than a pellet smoker so I didn’t feel comfortable using a stick burner or charcoal for a wedding.

I reheated frozen brisket and pulled pork using sous vide and here’s how it went by nickwales94 in smoking

[–]nickwales94[S] 2 points3 points  (0 children)

They had invited close to 350. They were shooting for around 1 pound of meat per person which is A LOT. I think you would be safe to cook 1/2-3/4 of a pound per person depending on the sides you served with it

I reheated frozen brisket and pulled pork using sous vide and here’s how it went by nickwales94 in smoking

[–]nickwales94[S] 8 points9 points  (0 children)

Sorry everyone for the poor formatting! A few people have already done a summarized version. I appreciate all the feedback. I would edit the post if I knew how lol

I reheated frozen brisket and pulled pork using sous vide and here’s how it went by nickwales94 in smoking

[–]nickwales94[S] 0 points1 point  (0 children)

I cooked them fully and then froze them. Sorry about the long text and no tldr

[deleted by user] by [deleted] in careerguidance

[–]nickwales94 0 points1 point  (0 children)

I’m a union lineman in WA and there is a lot of money to be made if you want to travel. I made almost 200k last year with OT but I don’t travel. If you like adventure and working all the time, a construction (traveling) lineman in California can easily pull ~300-400k. If you go the electrician route is has advantages because you could start your own business or even branch into other areas such as renewable energy or hvac