- Joined Jan 17, 2014
My experiment this week was to do multiple meats and stock the fridge/freezer with my new vacuum sealer. I was pretty happy with how things went plus had the fun of tasting it all, gotta say none of it will go to waste. I worked up two different rubs and two sauces on Saturday and prepped some baby backs, a rack of spares untrimmed, chicken breasts, turkey breasts and a corned beef brisket (bought it brined). Sunday they went into the smoker at about 11:00 am and I went on to make a pot of beans and stuff some ABTs. All went well, it was a good Sunday project and took all day, the last piece off was the brisket at about 7:30 PM. For the most part, cooked around 230 until the chicken and ribs came off, then went up to 270 for the turkey and brisket. time. I had brined the chicken and turkey in Slaughterhouse brine, wow, it came out so juicy! The pics are some of the finished product.