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Discussion in 'The Lounge' started by SaltGator, Jun 21, 2014.
My Weber must be at least 20 years old and I love it. You need to come around more you turd.
I smoked a turkey for thanksgiving, took pictures of the bird before and during cooking, but realized after I had cut up the breasts that I forgot the after cooking photos. It was one of the best birds I've ever eaten. I used pecan and apple for the smoke after a 24 hr cranberry brine.
After seeing @NVGator smoke a brisket on his Traeger, I decided on the spur of the moment to smoke one on a week night. Picked up a small 12 lb. hunk of meat, threw on a lil salt & pepper... and put it in the electric smoker. It's just a lil too big to cook as one piece so I cut it into two pieces just past the end of the point. 275° for about 11 hours Pecan & Mesquite added the smoke flavor, and here's how it looked when I took it off (@ 5:50 am CT this morning). Then, give it a lil slice and dig in. The early taste test was wonderful. A full course will be partaken of tonight.
Looks good. You went the foil wrap way? Does that help? When do you wrap it?
No wrap, I smoked it uncovered the whole time. I didn't actually wrap it until I took it off to rest. I let it sit 30 minutes before slicing. I would have liked to let it sit another 15 or so, but I had to leave for work.
Got it. It juicy?
it was quite juicy. I've let a couple guys here at work try it, and they both commented how good it was. One of the guys is our cafeteria manager, he's owned restaurants and been catering for 20+ years. Neither could believe it was just a salt & pepper rub.
The bark looks really good Trux
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