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    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...
    • smokedlover
    • Thread
    • brisket hickory mak grill mesquite
    • Replies: 9
    • Forum: Beef
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    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...
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    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?
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    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. . 
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    auger really jammed- MAK 2

    I have an issue with an auger removal on my MAK 2:  The pellets in the tube took on moisture and expanded. It's been about a month since it happened by best guess. Cannot pull the motor attached to the auger out- doesn't budge. Think the only way is to use a slug and pound it out from the...
  6. S

    Smoking Brisket/ Beef Ribs/ Chickens and on MAK 2 Star (and done about same time!)

    I did a full packer brisket (trimmed to 1/8" fat cap - 11.75 lbs) beef short ribs (2 racks) and 3 full chickens all on low smoke and wanted them finished as close to the same time and was able to do so all within 30 minutes. Here is how I set it up: 4th of July: 8pm: Prepped the brisket and the...
  7. S

    Need help- Turducken done waaaay too early. .

    Slow smoked @ 220F and was supposed to take 16 hours- done in 8 (153F). . . I can control temp on smoker (MAK 2 Star) to 200F. . . Tent w/ water in small pot to absorb moisture and leave on smoker, or cool i fridge and reheat. Would prefer to keep it going but thought I'd see if anyone ever had...
  8. S

    New to forum from Oregon

    Hi all. I'm really looking forward to tapping into some of the community advice and sharing anything I can to help. Not a competition smoker but I have smoked just about every type of meat and lots of cold smoked cheese. I have a MAK 2 Star General and an array of pellets but Mesquite, Hickory...
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