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  1. brutus1175

    doing my 1st whole turkey...

    So, a friend just brought us a thawed, 13# bird. I have never done whole bird, but have done hundreds of turkey breast. Questions.... 1. What's a good pit temp ?? I usually do breast @ 225, should I boost the pit temp to 250 or higher ?? 2. Time ??? 3. I usually give my breast a 12 hour...
  2. brutus1175

    30 LBS of brisket

    Been a while since I posted, so I figured I'd come back with 30 #'s o' beef !!!!
  3. brutus1175

    ribs and turkey just went in (I have no idea why the pit's blue....)

  4. brutus1175

    Brisket and snow...

    yeah, those 2 dont really go together, however I have a bunch of people to feed tomorrow night....28 degrees was the high today, 40-50 MPH winds all day and snow off/on and cloudy all day. Oh well, briskets (around 16#-18#) were done in just under 13 hours. I injected them yesterday, rubbed em...
  5. brutus1175

    Smokin in Albuquerque....

    Just wanted to drop in and say hi. I am brand new to the forum, I have about 15 years cooking experience, and have been cooking low and slow on an offset smoker now for about 8 years. Live in Albuquerque, and have a wife and 4 kids. Here's what cookin today......
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