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Recent content by cptn jon
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Yesterday (11-25-2015) I smoked a 10.70 lb brisket flat for Thanksgiving on my Louisiana 700 pellet smoker/grill, using 1/4 cup kosher salt and 1/4 cup course pepper as my rub (got the rub from the Franklin BBQ book), started it at 0630 hours at 275 degrees. Was expecting the stall to begin at...
3 1/2 hours in the smoker at 235 degrees, 1 1/4 hours on the grill wrapped in foil with apple juice then on to the grill to become drunken ribs (heavily sauced (as the boss likes them)). They just fall off the bone and into your mouth.
I did a 14# turkey that I brined (using Jeff's Maple W/Rub brine) and put it in the smoker along with 3 Wild turkey breast that was harvested last year.
4 hours into the cook. Think I need more space in the smoker.
Finished product. Everyone said that "they have never hade turkey that was...