Smoking Meats

[ADG]

Last night I made a half a turkey and it was far from turnkey.

So I brinned it overnight, which was nice but I dont feel like it added so much flavor.

I put a granny smith apple and white onion in the half cavity, margarin between the skin and flesh, and poultry rub and olive oil over the skin.

The outer layer of the turkey was amazingly moist and delicious as it was intended. The deeper part of the meat was dried out. (it was strange, and probably due to the fact it was only half a turkey)

I cooked it for 5.5 hours on 185 and 1 hour on 275.

Their def was flavor but I think it was more from the wood then spice.

I was almost going to inject bourbon and beer into it, but we had 3 pregnant ladies dining.

[noturbizniss]

Last night I made a half a turkey and it was far from turnkey.

So I brinned it overnight, which was nice but I dont feel like it added so much flavor.

I put a granny smith apple and white onion in the half cavity, margarin between the skin and flesh, and poultry rub and olive oil over the skin.

The outer layer of the turkey was amazingly moist and delicious as it was intended. The deeper part of the meat was dried out. (it was strange, and probably due to the fact it was only half a turkey)

I cooked it for 5.5 hours on 185 and 1 hour on 275.

Their def was flavor but I think it was more from the wood then spice.

I was almost going to inject bourbon and beer into it, but we had 3 pregnant ladies dining.

what was in your brine?
The conventional wisdom for poultry is hot'n'fast.
For thanksgiving i brined my turkey for 24-36 hours or so in Alton Brown's brine and then spatchocked and smoked at 325 for maybe 2.5 hours. It was amazing.  I would do the same thing again for a breast only.(https://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe-1950271)

[ADG]

The brine was whole bunch of herbs, bay leaves and half cup of salt- after I warmed that up on the fire (2 quarts), I added another 4 quarts of sink water.

My butcher will sell me breasts alone, the legs are not very good and not much meat.

Next time ill get that half:)

Your turkey looks like you nailed it.

[noturbizniss]

The brine was whole bunch of herbs, bay leaves and half cup of salt- after I warmed that up on the fire (2 quarts), I added another 4 quarts of sink water.

My butcher will sell me breasts alone, the legs are not very good and not much meat.


Next time ill get that half:)
[/quote]

I did the gallon of stock (think i used low sodium chicken from a box) and about 3/4+ cup of kosher salt. I think you need more salt.
Honestly, i've now done wet brine on 2 turkeys and a 3 legs another time, and basically followed generic directions. I have never found my turkeys too salty. Kosher birds sit in salt for maybe an hour and get washed off. they are not really that much more salty than non-kosher.

Legs are amazing. You just gotta cook them to a higher tamp. Breast to 165  and legs to 175/180.

Doing hot and fast gets you the crispy skin, btw. If you go low/slow then the skin gets rubbery.
Hot n fast crisps skin and no need for searing at end or what not.

Your turkey looks like you nailed it.

As per @ushdadude ,
TWSS

[ADG]

So i am getting ready to go for a brisket (only second cut- untrimmed) despite flopping this piece multiple times.

here is my game plan lemme know what you would tweak.

My goal is to get a really crusty bark so for rub im thinking just salt and pepper on the very heavy side (like izzy).

Should I trim some of the fat so it doesnt hurt the bark, or just let it melt off naturally?

I read online 225F an hour/per pound (6 pounds) inside temp 210 to get the buttery taste. ( i usually overcook them because i follow recipes for packers and i only use half the quantity.)

I have the butcher paper so I could probably use it late in the cook (180 inside temp). Should I take it off at the end to solidify the bark?

I was thinking to inject it with bourbon to keep moisture and flavor.

Your input is appreciated (if you know what your talking about:)

[henche]

So i am getting ready to go for a brisket (only second cut- untrimmed) despite flopping this piece multiple times.

here is my game plan lemme know what you would tweak.

My goal is to get a really crusty bark so for rub im thinking just salt and pepper on the very heavy side (like izzy).

Should I trim some of the fat so it doesnt hurt the bark, or just let it melt off naturally?

I read online 225F an hour/per pound (6 pounds) inside temp 210 to get the buttery taste. ( i usually overcook them because i follow recipes for packers and i only use half the quantity.)

I have the butcher paper so I could probably use it late in the cook (180 inside temp). Should I take it off at the end to solidify the bark?

I was thinking to inject it with bourbon to keep moisture and flavor.

Your input is appreciated (if you know what your talking about:)

1. Do a packer.
2. Salt pepper ok. No idea if that makes bark crustier or not. BBB Rub is delicious.
3. I'd trim if there's thick layer. Most ppl don't like to eat that, and it won't all melt.
4. Use a packer.
5. Wrap at 160.  Sure, take off at end if like. No idea if that matters.
6. Drink the bourbon.
7. Use decent meat. No Argentina.  No Venezuala. No Brazil.  Iowa.

[Mordyk]

So i am getting ready to go for a brisket (only second cut- untrimmed) despite flopping this piece multiple times.

here is my game plan lemme know what you would tweak.

My goal is to get a really crusty bark so for rub im thinking just salt and pepper on the very heavy side (like izzy).

Should I trim some of the fat so it doesnt hurt the bark, or just let it melt off naturally?

I read online 225F an hour/per pound (6 pounds) inside temp 210 to get the buttery taste. ( i usually overcook them because i follow recipes for packers and i only use half the quantity.)

I have the butcher paper so I could probably use it late in the cook (180 inside temp). Should I take it off at the end to solidify the bark?

I was thinking to inject it with bourbon to keep moisture and flavor.

Your input is appreciated (if you know what your talking about:)

sounds high. maybe try lower 200's

[rs242]

sounds high. maybe try lower 200's

I found that my packers needed to go to 210 to be probe tender.

[rs242]

1. Do a packer.
2. Salt pepper ok. No idea if that makes bark crustier or not. BBB Rub is delicious.
3. I'd trim if there's thick layer. Most ppl don't like to eat that, and it won't all melt.
4. Use a packer.
5. Wrap at 160.  Sure, take off at end if like. No idea if that matters.
6. Drink the bourbon.
7. Use decent meat. No Argentina.  No Venezuala. No Brazil.  Iowa.

Izzy doesn’t salt and puts way too much black pepper if u ask me.
Try dry brining salt the meat a day before two days for thick meats.
I also like bbbr I started toning down the chili after my wife and kids complained.

[ushdadude]

Izzy doesn’t salt and puts way too much black pepper if u ask me.
Try dry brining salt the meat a day before two days for thick meats.
I also like bbbr I started toning down the chili after my wife and kids complained.

Agreed!

[rs242]

Agreed!

3 for 3?

[henche]

I also like bbbr I started toning down the chili after my wife and kids complained.

Next time just tone down the wife and kids.

[rs242]

Next time just tone down the wife and kids.

Tried didn’t work. Anyway I like the rub better this way.

[ADG]

I like Izzy's bark alot.

I have a great price on untrimmed Packers but I don't have that many ppl to feed.

I'm with you on the American beef

[henche]

I have a great price on untrimmed Packers but I don't have that many ppl to feed.

Slice it, freeze in ziploc bags in 1lb packages.

[ADG]

Slice it, freeze in ziploc bags in 1lb packages.

After the cook?

[cholent]

After the cook?

Seriously?

[ADG]

After the cook?

Does that sound like a joke?

[ChaimMoskowitz]

After the cook?

You can do before or after.

[henche]

After the cook?

Yes. Then on Friday afternoon, you pull one out, let it defrost, and serve.