BBQ Diary with Woody

[Fueling Around]

Brisket looks great.
When I get a full packer brisket, I always separate the flat and point.

 

[Mechanic of Smoke]

Thank you, guys!

Looks like your cooks are coming around nicely! That golden band of sweet fat is lovely. Glad your smoker is getting some good love!

That fat, is awsome.
What a great taste.

 

[normanaj]

That brisket looks outstanding.

 

[Mechanic of Smoke]

I’ve since been able to confirm the quality with a second brisket.
I’m really pleased that it wasn’t just a fluke and that the smoker is performing so well.

This week, I headed in a completely new direction.
Smoked turkey.
First, it was brined for 24 hours, then seasoned with a dry rub, and finally smoked using oak, beech, and cherry wood.
The result was excellent—super juicy with fantastic flavor.
It was a really quick process, too, taking only about two hours in the smoker—so it didn't take up the whole day.