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  1. S

    Delicious Double Briskets from 4th of July!

    I held the temp at 225.. went thru (guessing) about 15lbs of pellets..
  2. S

    Delicious Double Briskets from 4th of July!

    Thanks Warren - they were some of the best I've done.
  3. S

    Delicious Double Briskets from 4th of July!

    I agree - Spanish Dalmation seems to be the winner. And yes, a few pounds made it for leftovers! Next post will be about the beef ribs I did on Sunday...
  4. S

    Delicious Double Briskets from 4th of July!

    So, I decided that brisket must be had for the 4th of July, and with about 15 ppl coming over, I needed to ensure leftovers so I opted for two since they were almost identical in weight @ 15# and 14.92# and less than 10% trim loss. I used the most coarse setting on my pepper grinder and did 1...
  5. S

    16.4 lb brisket - prep is done

    Was moving too fast thru the range and I want at least 10 hours on smoke. I've noticed this with single cuts on the MAK. I usu. do 225 but was a little concerned because this thing was so huge and I didn't want to get behind on it. Just over 7 hours and now at 176. Using 60% mesquite, 20%...
  6. S

    16.4 lb brisket - prep is done

    Just dropped smoker to 225.. this MAK 2 Star is so efficient, I'm already at 162 after 5 hours... smelling incredible.
  7. S

    16.4 lb brisket - prep is done

    4.5 hours in. Mid stall at 153.
  8. S

    16.4 lb brisket - prep is done

    90 minutes in... looking, well, delicious!
  9. S

    16.4 lb brisket - prep is done

    This morning before it went on.. 545am local @ 250... time for a beer soon!
  10. S

    16.4 lb brisket - prep is done

    Found this beauty today - 17.5 lbs at of the cryovac and trimmed to 16.4 lbs. Really nice grain - certified angus from local wholesaler - $3.31 per lb. Mixed up 1/2 cup coarse sea salt (prefer it to kosher), 1/2 cup coarse fresh ground pepper, and 2 tbls smoked spanish paprika. Rubbed the steer...
  11. S

    First time brisket cook time

    Don't wrap unless you need to speed the cook and don't want a firm bark. The stall is natural - 1.5 is a ballpark. Depends on the density of the muscle and variables only that steer knows. I like 203 for finish internal - dependent on airflow, you could be done in 8 or it might take 15.. Good...
  12. S

    Brining a Turducken...

    Thanks all for the help - new Quest for Perfect Turducken thread coming with photos and updates.. .we'll see!
  13. S

    Brining a Turducken...

    Thanks all- it has nothing added- all natural Shelton brand turkey, duck, and chicken. Was going to brine the whole thing for about 24 hours. Since there isn't stuffing, do you think injecting is still necessary? Would like to keep it around 250 vs. 325 to slow it down and not have the exterior...
  14. S

    Brining a Turducken...

    It is already built- so I won't be able to cleanly take it apart.. anyway, thanks.
  15. S

    Brining a Turducken...

    Turducken is confirmed 17 lbs of meat - zero stuffing. Brine the whole thing then stuff the cavity?
  16. S

    Brining a Turducken...

    100% agreed on the stuffing. I will inquire as to what / how much they put in and respond back.
  17. S

    Brining a Turducken...

    I have a friend who is a butcher that has a turducken already assembled from a fantastic local purveyor of fowl. It is now mine:) My question is: Has anyone brined an already built turducken vs. individual pieces and is there any concern over time/ penetration?
  18. S

    20 lb test turkey - dry brined - smoked on hickory and apple in MAK Two Star

    This turkey was dry brined last night with kosher salt, cracked pepper, tarragon, onion powder, rosemary, sage, and clove. It is in a bag right nw and will go on hickory and apple at 7am. Thinking 240 and 10 hours. .. . .will update as college football (Ducks and Tide) get closer. . 
  19. Brisket- Perfect Sliced Flat - 5.7.16.jpg

    Brisket- Perfect Sliced Flat - 5.7.16.jpg

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