On this, the Day of the Turkey, what could be more appropriate than a yardbird, slowly sweating delicious bullets of flavor in a dingy, seasoned smoker?
THAT'S RIGHT A BRISKET.
On at 830pm, off at 515am.
Wrapped at 170, fell asleep and woke up to find it at 212! Took it out, wrapped in towels and a blanket, and put it in the cooler until feast time.
Huge hit with my baby's family :) Used Cherry wood, and a coffee based rub. Also injected with red wine and a some spices.
Now, my friend brought some venison back from her hunting trip, and I got a loin! Cooked way faster than I thought it would, got to 165 in an hour (uh, bbwhawhat??), was shooting for 145, but oh well. Was still pretty tender. Injected with the same red wine mixture and coffee rub, was a lil overwhelming. Lesson learned, and I'm off to get 3rds on the brisket...if there's any left!
Happy Thanksgiving, SMFers; thanks for all you've taught me, and I wish you and yours well :)