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  1. papasmoker

    Is injection or brine necessary?

    I prefer to brine and spatchcock my birds. I like to use a sweet brine and a heavy wood like hickory so my bird has tons of flavor. I usually use 3/4 hickory and 1/4 cherry wood. I brine my bird for about 24 hours but then I let it air dry in the fridge for at least 8 hours before smoking. If...
  2. papasmoker

    50th Wedding Anniversary—Prime Rib—Hickory Smoked (Panned)

    Thanks for sharing! I followed your steps and turn out the best Christmas dinner ever. Even tried my had and the raspberry pie. ;).
  3. papasmoker

    50th Wedding Anniversary—Prime Rib—Hickory Smoked (Panned)

    Anyone have a good homemade horseradish sauce recipe?
  4. papasmoker

    50th Wedding Anniversary—Prime Rib—Hickory Smoked (Panned)

    Happy anniversary! The meat looks great. I’m going to try this for Christmas dinner. How big a cut would you recommend for 10 people and how long would it go in for? Thanks and congrats again.
  5. papasmoker

    New Dyna-Glo vertical offset smoker

    Ive had mine for two years now. I put the sealant on as I put it together. 1) It’s eaiser to do it as you go rather than assemble then disassemble then reassemble. 2) I think that as the smoker ages and the metal expands and contracts you will develop leaks you didn’t see at first. Also I...
  6. papasmoker

    Chicken Breakfast Sausage recipes?

    Anyone have a good recipe for chicken breakfast sausage? Thanks in advance.
  7. papasmoker

    Turkey dilemma

    I had a situation like this before and what I did was smoke my turkey the day before when I had plenty of time. After letting it rest for a full hour I carved it up and made my gravy. On the day of, I have a big oven safe platter that I put the carved breast and thighs on, then stacked the legs...
  8. papasmoker

    Turkey why not!?

    Looks awesome! I like the idea of throwing apples in. what kind did you use and how did the skin turn out?
  9. papasmoker

    One Smoker Two Turkeys

    How long and at what temp would you finish in the oven if the skin isn't crispy?
  10. papasmoker

    Thanksgiving Turkeys

    Hey Pops... I'm in charge of the turkey this year. I just bought my first smoker over the summer and I have done lots of beef and pork but this will be my first big bird. Any tips would be great as well as any good recipes. THANKS!
  11. papasmoker

    Another Newbie

    Hi people. I Just moved to my first off-set from my Webber Kettle. I went with a Dyna-glo vertical offset after some awesome advice I found on this page. Since then I've found help with everything from basics to brisket. Thank you all for being a great community. I'm looking forward to spending...
  12. papasmoker

    Prime Rib (Brand New Best Ever!)

    How deep did you make those cuts? I agree with everyone on here, that's that a fine looking meal!
  13. papasmoker

    A beginner's trial

    Great thread. Thanks!
  14. papasmoker

    LET'S TALK BRISKET!!

    That looks amazing. I have a couple of points left over as well. I was thinking of doing burnt ends this weekend. Would you be will to share your recipe and process?
  15. LET'S TALK BRISKET!!

    LET'S TALK BRISKET!!

  16. papasmoker

    LET'S TALK BRISKET!!

    @Rings R Us thanks for the tip. I let them rest on the counter with the top open until it was down to 175 at that point Inclosed the foil, wrapped it in a few towels and then put it in a cooler for 3 hours. Turned out spectular! If we ever meet in a pub I owe you a beer :).
  17. IMG_2622.JPG

    IMG_2622.JPG

    • papasmoker
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    • Album: LET'S TALK BRISKET!!
  18. papasmoker

    LET'S TALK BRISKET!!

    I think you are on to something here. I have been pulling it straight off and into the cooler. I was afraid opening it up would let to much mosture evoprate. I saw someone post on this thread that they put it into a foil pan them cover it. I'm going to try that and then I can let it cool in...
  19. papasmoker

    LET'S TALK BRISKET!!

    This is such a good thread! I'm in the same boat of have a dry brisket. I have only tried flats, mostly because I can't fit a whole one in on my shelf. I saw someone suggest keeping the point and just halving it. I might try that. One thing I didn't see was pre cook routines. How does everyone...
  20. papasmoker

    New Dyna-Glo vertical offset smoker

    I picked up my Dyna-Glo last week and I have it all set up with a lot of the mods I found in his post. Thank you all so much for putting the time in and being so detailed. This is my first real smoker I have always used my Webber Kettle before this. I have just a coulle of questions. 1) I'm...
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