Who's smoking meat this weekend?

[finsfan]

Smoked my first turkey yesterday as a test run for thursday and it turned out great at 350*!

 

[betarhoalphadelta]

The chicken was a hit with the in-laws...

 

[Remmy]

Awesome!

I just picked up another turkey. That's three turkeys we'll be making. I have about 30-35 people coming to my house for Thanksgiving.

I will be brining two of the turkeys and smoking them. One is 14 pounds and the second is 18.

The third turkey (12 lb.) will be roasted in the oven.

 

[SquareHeadBrew]

Cut a 7lb pork roast in half. smoked at around 200-220 for 13 hours.
Making a bunch of recipes for a Thanksgiving feast with it. Stuffing the turkey with a pulled pork stuffing, stuffed mushrooms, and using the grease mixed into the mashed potatoes.

 

[Remmy]

Two turkeys. Brining as we speak.
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[adiochiro3]

Turkey "waiting in the wings" for a trip into the smoker here on the Left Coast as well!

 

[FATC1TY]

Getting everything together tonight for the smoked turkey breast.

Got a 8# breast to smoke, and a 14# whole turkey to fry. The 14# is brined already, and I'm gonna get the breast done wednesday afternoon, brine it over night, and smoke it around 9AM to eat at 1PM.

 

[benco]

Cut a 7lb pork roast in half. smoked at around 200-220 for 13 hours. Making a bunch of recipes for a Thanksgiving feast with it. Stuffing the turkey with a pulled pork stuffing, stuffed mushrooms, and using the grease mixed into the mashed potatoes.

that looks sounds really good!! I wished I could do something like that, but I'm stuck with the traditional family thanksgiving, your basic roasted turkey and stuffing, and all the fixings. I did deep fry a turkey a couple years on the side for extra turkey! It's good, but not worth what cooking oil cost nowadays.

 

[BadDeacon]

The fry oil keeps for a long time. I siphon it back into the container. I usually fry at least 2 at a time ( back to back) and then like a good southerner, anything else I can get my hands on.

 

[Remmy]

Both of my turkeys have been taken out of the brine, rinsed and dried. They're now in the fridge. In other news, my Maverick ET-73 died. It was a good 4-5 years (in rain and snow). Good thing I just found the extra I ordered 4-5 years ago. I'm ready to smoke!

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[DisturbdChemist]

Going to slow smoke a turkey tonight for lunch/dinner.. lunner...dinch?. Hope it turns out as good as years before. Fall off the bone goodness.

 

[betarhoalphadelta]

The in-laws are cooking the turkey, so I'm doing brisket! 14 1/2 lb packer before trimming, injected with beef broth and rubbed with SPOG. It's in the fridge, and I should start smoking early this afternoon...

 

[Melana]

Sadly our smoker has been idle for a while.

 

[pickles]

Both of my turkeys have been taken out of the brine, rinsed and dried. They're now in the fridge. In other news, my Maverick ET-73 died. It was a good 4-5 years (in rain and snow). Good thing I just found the extra I ordered 4-5 years ago. I'm ready to smoke!

I assume you grabbed them when they had that crazy sale a few years ago. I picked up one, wish I would have grabbed another.

 

[betarhoalphadelta]

12:30 AM. Brisket stalled in the low 160s. As long as it's done by 1 PM I'm golden.

Burnt ends or no burnt ends? Will probably depends how quickly it finishes...

 

[DisturbdChemist]

a brisket with no burnt ends is not a brisket

 

[betarhoalphadelta]

a brisket with no burnt ends is not a brisket

Can I wait until the whole thing cooks to separate the point and then foil the flat, throwing it in a cooler our warning drawer, and make the burnt ends with fully-cooked point? Or should I separate at 170-180 degrees?

 

[Melana]

Can I wait until the whole thing cooks to separate the point and then foil the flat, throwing it in a cooler our warning drawer, and make the burnt ends with fully-cooked point? Or should I separate at 170-180 degrees?

I think you can do it either way.

 

[betarhoalphadelta]

Got it. Thanks. I don't want to be messing with it at 4 AM, but when the morning comes, I might have more ambition for burnt ends...

 

[DisturbdChemist]

I'll alway leave them on. I'm afraid if i cut it off it might dry it up because it'll loose the char seal.

 

[Remmy]

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[snccoulter]

I have a turkey in the smoker also. Yum

 

[Olive Drab]

turkey and duck on the smoker as we speak

 

[Melana]

turkey and duck on the smoker as we speak

Mmmmm duck...

 

[JonM]

There she is. 12 pounder, and I brined it with a simple salt/sugar/herb blend, which worked really well. Smoked it with a little apple and cherry.

Darn thing got done too quickly, though. It was done in about 2 hours at 325-350.

 

[JoeyChopps]

There she is. 12 pounder, and I brined it with a simple salt/sugar/herb blend, which worked really well. Smoked it with a little apple and cherry. Darn thing got done too quickly, though. It was done in about 2 hours at 325-350.

That may be the prettiest turkey I've ever seen. I wouldn't want to even serve it because I would have to destroy it. Great job.

 

[finsfan]

The 12lb bird I smoked yesterday for the family turned out perfect! Smoked it at 350* for 3.5 hours, didnt brine, but it turned out juicy and delicious

 

[bob1852]

The 12lb bird I smoked yesterday for the family turned out perfect! Smoked it at 350* for 3.5 hours, didnt brine, but it turned out juicy and delicious

Why brine a pretty brined turkey (which most grocery store birds are)?

 

[finsfan]

Why brine a pretty brined turkey (which most grocery store birds are)?

Exactly, thats why i didnt

 

[bob1852]

Exactly, thats why i didnt

Rubs, injections, and aromatics will make a prebrined great, not a repetitive brine which in a lot of cases adds too much salt.