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My small freezer lost power but I was able to salvage the still frozen turkey. It's in brine overnight and on to the smoker tomorrow! Also saved a package of ground meat, shrimp and mirliton so tonight we have mirliton casserole. When life gives you lemons.....we eat well!
 

Capn_Jackson

A Razorback lost in Texas land
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My small freezer lost power but I was able to salvage the still frozen turkey. It's in brine overnight and on to the smoker tomorrow! Also saved a package of ground meat, shrimp and mirliton so tonight we have mirliton casserole. When life gives you lemons.....we eat well!
Way to be resourceful!
 
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Three hours in. Out of Brown Sugar so rubbed the turkey down with Molasses then used a salt, pepper, garlic and onion powder rub. Filed the cavity with a quartered onion. Bird sat in a salt water and soy sauce brine overnight Guess I'm to lazy to go to the store and do it the right way but we're expecting rain for the forseeable future and I need to get this done.

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Capn_Jackson

A Razorback lost in Texas land
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Got a deal on a prime brisket yesterday morning. Only the second time I’ve ever smoked a prime one, usually I do choice. 0CF21A7D-E800-4D75-9A2E-D1BE49EA2194.jpeg75A36615-1C9E-4FED-A480-D364E504B384.jpeg

Smoked for 13 hours.


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It finished at about 6am this morning. After resting on the counter for an hour or so, I put it in the oven on lowest setting. This bad boy rested at 165 from about 7:30am to 5:30pm.

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That’s the longest I’ve ever been able to rest a brisket. 10 hours. Came out moist and tender as could be.
 
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I normally trim for a 1/4 inch fat layer I love serving that nice crisp smokey fat layer with an otherwise lean piece of flat. But if you can spend the $ on such a well marbled piece of meat it bastes its self I also separate the point from the flat once it's cooked enough to pull apart at the fat line. They cook at different rates.
 

Capn_Jackson

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Wow, I haven’t been keeping up here. I’ll post pics of my recent cooks soon, but for now, some Wagyu filets on the grill tonight that were just excellent.

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Didn’t take any pictures of the inside, but they were a great med-rare. I love this time between Father’s Day and my birthday. Part of my birthday present is always letting me buy whatever meat I want to slap on the fire!
 
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Wow, I haven’t been keeping up here. I’ll post pics of my recent cooks soon, but for now, some Wagyu filets on the grill tonight that were just excellent.

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View attachment 182166

Didn’t take any pictures of the inside, but they were a great med-rare. I love this time between Father’s Day and my birthday. Part of my birthday present is always letting me buy whatever meat I want to slap on the fire!

I'm living life wrong. Those look outstanding!
 
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