Well my Browns dont play until Monday night so need enough to last through the Sunday games into Monday night.
First up was a couple boneless turkey breasts. Injected with a butter / broth mix that had some of my rub in it as well. Rubbed them good and to the frig overnight. I picked up a small brisket point all trimmed up that I injected with BB Prime Brisket and rubbed with a coffee cocoa rub as well.
I also made a bunch of chicken wings I coated in avocado oil and rubbed down with my SF sweet hot rub.
Fired up the smoker with some B&B oak lump and cherry wood and put the turkey and brisket in at 275F. When I pulled the breasts at 160F I cranked the smoker up to 300F and wrapped the brisket as it was at the stall point. Once it was up to 300F I threw the sweet hot dry rub wings with my sf rub. First wings I have done, wont be the last. They came out with perfect bite through. Pretty good eating ahead :)
Today was the first time I have used the B&B Texas style oak lump. Really like it. No scrap and small crud in the bag. Nice burnt oak chunks and limb material.
First up was a couple boneless turkey breasts. Injected with a butter / broth mix that had some of my rub in it as well. Rubbed them good and to the frig overnight. I picked up a small brisket point all trimmed up that I injected with BB Prime Brisket and rubbed with a coffee cocoa rub as well.
I also made a bunch of chicken wings I coated in avocado oil and rubbed down with my SF sweet hot rub.
Fired up the smoker with some B&B oak lump and cherry wood and put the turkey and brisket in at 275F. When I pulled the breasts at 160F I cranked the smoker up to 300F and wrapped the brisket as it was at the stall point. Once it was up to 300F I threw the sweet hot dry rub wings with my sf rub. First wings I have done, wont be the last. They came out with perfect bite through. Pretty good eating ahead :)
Today was the first time I have used the B&B Texas style oak lump. Really like it. No scrap and small crud in the bag. Nice burnt oak chunks and limb material.
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