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Smoking...

Spence71

Spence71

Well-Known Member
Joined
Feb 22, 2019
Messages
649
It’s Friday night. Who’s smoking??


Meat of course. Not the devils lettuce. Hahaha. Got a nice whole brisket mid seasoning and 3 racks of spareribs all going in the early am. Don’t cook as often as I used to. Man I miss me some brisket.
3f67567581899dfe71bb5b18a3bc6eff.jpg


For brisket: season with this stuff and cooking hot and fast over lump and cherry/oak.

47f586b3826440868b2de3a4bd8e990e.jpg



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Trick to turkeys. Tomorrow evening when you dunk the bird, grab 2 sticks butter and some seasoning. Put it in a bowl and wrap. Leave out. After the brine... rinse and pat dry. Mix the butter and spices. Work that into between the skin and meat in theme breasts. I truck the wings under the back and truss the legs closed.

Run with a little oil. I just use salt and pepper on the skin. Lots of it.

I smoke (or bake) until breast hits 160. Remove and tent with foil for 30 min

If you want to speed it up, cut the backbone out and smoke flat, skin up




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I sou vided a tenderloin and half a backstrap in a plastic bag at 150F overnight for 12 hours. The dog and I ate some. Then I cut it up and simmered it in a frying pan. We ate some more. It might be gone tonight.
 
Spence71 said:
Trick to turkeys. Tomorrow evening when you dunk the bird, grab 2 sticks butter and some seasoning. Put it in a bowl and wrap. Leave out. After the brine... rinse and pat dry. Mix the butter and spices. Work that into between the skin and meat in theme breasts. I truck the wings under the back and truss the legs closed.

Run with a little oil. I just use salt and pepper on the skin. Lots of it.

I smoke (or bake) until breast hits 160. Remove and tent with foil for 30 min

If you want to speed it up, cut the backbone out and smoke flat, skin up




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Click to expand...
Thanks for the tips! What would you dunk the bird in?
 
Spence71 said:
t’s Friday night. Who’s smoking??


Meat of course. Not the devils lettuce. Hahaha. Got a nice whole brisket mid seasoning and 3 racks of spareribs all going in the early am. Don’t cook as often as I used to. Man I miss me some brisket.
Click to expand...

:p What time is dinner? I'll bring the beer!
 
Spence71 said:
It’s Friday night. Who’s smoking??


Meat of course. Not the devils lettuce. Hahaha. Got a nice whole brisket mid seasoning and 3 racks of spareribs all going in the early am. Don’t cook as often as I used to. Man I miss me some brisket.
3f67567581899dfe71bb5b18a3bc6eff.jpg


For brisket: season with this stuff and cooking hot and fast over lump and cherry/oak.

47f586b3826440868b2de3a4bd8e990e.jpg



Sent from my iPhone using Tapatalk Pro
Click to expand...
Get it ol son. Looks good love me some smokin buddies dont mind the invites either. Maybe I need send u some these cold smoked chops???????

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Letemgrowitllshow said:
Thanks for the tips! What would you dunk the bird in?
Click to expand...

For a 12-14 lb bird.
1 hefty cup kosher salt
1 heft cup sugar or packed brown
A few pepper corns
2-3 bay leaves.

Bring 1 qt if water to a boil and add all of that. Let set until cool. Add to 3 qts cold water. Add bird. Cover with ice. I use those Lowe’s Gatorade style coolers for turkeys.


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