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  1. T

    Rub/glaze on turkey?

    Hi all. First time smoking a whole turkey. In the past I've tried smoking just a turkey breast with poor results (didn't take on hardly any smoke flavor) so I'm just crossing my fingers today. I have a 10 pounder, brined it with 1 cup salt/gallon for 16 hours, and now I'm trying to figure out...
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    The Secret To Good Sliced Brisket Defies Conventional Wisdom

    Just wanted to add my experience to this thread.  I had never done a brisket before and have always heard about the headaches that brisket can cause even the most experienced of pit masters.  I was planning on trimming off as much fat as I could, with the thought that I want as much meat as...
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    First Brisket

    Thanks John!  It was you who guided me through all of my initial experiments and got me on the road to many, many successful smokes!  And thanks to everybody else as well... the entire family still moans with deep satisfaction every time they pull a piece out and eat it.  I've been lazy this...
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    First Brisket

    Wow thank you all for your kind words!!!!  All in all, I don't think I could have asked for more out of my first brisket smoke.  Super tender, juicy, and LOADED with flavor... maybe a little too much flavor... I think I should have backed off on the amount of rub just a bit.  Next time, I'll...
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    First Brisket

    Unfortunately, at 1:15AM, nobody is awake to appreciate this... I don't know squat about brisket, but I'm pretty sure I separated the point from the flat by hand.  Somebody please correct me if I'm wrong.  I cut the point into cubes and I have no idea why -- those are the most...
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    First Brisket

    The toothpick test says its done 29 1/2 hours later... Going into the cooler all wrapped up for a bit!
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    First Brisket

    I've known this for a while and have lived in denial. I think you're absolutely right. Certain parts of the meat take the toothpick very smoothly but others not so much. Giving it another half hour at 275 and then I'm pulling it... and then it's time for a quality thermometer....
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    First Brisket

    Just cranked it to 275. I think the internal thermostat is not right.
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    First Brisket

    This happens every time with my pulled pork. Toothpick test is an absolute fail. I think it's time to crank the temp. IT now reads 170.
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    First Brisket

    25 hours in and the IT has dropped to 172...
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    First Brisket

    And my IT has fallen to 177 and I'm 45 minutes away from 24 hours.
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    First Brisket

    I am a man.  I am strong.  I will not let this brisket defeat me.
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    First Brisket

    LOL!!! I thought the exact same thing... it looks like a big, long, flattened out goose!  I had to keep scrolling back and forth between the pictures to see how that mass could have possibly formed! 21 hours in, IT is 181.
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