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photo(6).jpg
- atlsmoker
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photo(6).jpg
- atlsmoker
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photo(5).jpg
- atlsmoker
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Smoke fried turkey
In the big easy with top on to increase the crispy factor -
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- atlsmoker
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- atlsmoker
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- atlsmoker
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Smoke fried turkey
I took my total prep time for the smoke. The bird was on the smoker out of the fridge for a bout 5 and half hours. I looked at the clock when I grabbed the the charcoal and hickory and rolled out the chargriller. I hope I don't get the family sick ;) -
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- atlsmoker
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into the Big Easy
- atlsmoker
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Smoke fried turkey
7 hours on the Chargriller to 140 degrees. Onto the Charbroil big Easy oiless turker fryer. Q view to come -
Brisket help!!!
usually slice the flat and pull the point. I'm going to leave to point on all day saturday and make some burnt ends. My absolute fav BBQ if you have the time. I'm leaving the point on about 24 hours or so -
Brisket help!!!
Still no definite plan here. Looks like I'll smoke it tonight and tomorrow morning. Foil it at 170, bring it up to 200. Straight to the fridge, dont want it getting much higher than 200. Sunday morning, in the oven at 250. Spray with apple juice and reheat for in foil gonna bring it up... -
Brisket help!!!
gonna take a lot longer than a few hours to hit 200, if I put that puppy in the fridge over night saturday. My family loves my brisket, just looking for the best way to reheat on mothers day. I'm going to have to put it in the fridge saturday night. Whats the best way to reheat and...
