What's new

What are you grilling/smoking?

Boudie

DONOR
Rating - 100%
5   0   0
Joined
Jan 30, 2017
Messages
4,437
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
Rating - 100%
10   0   0
Joined
Jan 30, 2021
Messages
707
Location
Ft Worth, TX
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!
 

Boudie

DONOR
Rating - 100%
5   0   0
Joined
Jan 30, 2017
Messages
4,437
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.

20230120_110147.jpg20230120_110200.jpg
 

Capn_Jackson

A Razorback lost in Texas land
Rating - 100%
10   0   0
Joined
Jan 30, 2021
Messages
707
Location
Ft Worth, TX
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.


1C941B48-2FC4-4DB5-A8F1-D89AF0BFFE8E.jpeg

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.

FA04F563-B018-4097-92B3-9D41B991C948.jpegE9DB9CD7-56AE-4F0D-82D6-B39A7357C2E1.jpeg 0F745283-CD21-4205-B531-0BFB6494875F.jpeg

That’s the longest I’ve ever been able to rest a brisket. 10 hours. Came out moist and tender as could be.
 
Last edited:

Boudie

DONOR
Rating - 100%
5   0   0
Joined
Jan 30, 2017
Messages
4,437
Love Brisket, as well marbled as that piece of meat was you could do a very close trim on the fat cap and still serve a very moist piece of meat.
 

Capn_Jackson

A Razorback lost in Texas land
Rating - 100%
10   0   0
Joined
Jan 30, 2021
Messages
707
Location
Ft Worth, TX
I took the fat cap nearly off entirely. I usually do, though. I have a vertical smoker and I always put cubed pork belly underneath the flat, to shield it. Also, I get little smoked porky snacks out of the deal :cool:
 

Boudie

DONOR
Rating - 100%
5   0   0
Joined
Jan 30, 2017
Messages
4,437
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.
 
Top