Southern Oregon Thanksgiving

Discussion in 'Poultry' started by mr mac, Nov 27, 2009.

  1. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    What a day it has been! It all started at 5:15 am when my wife called me telling me how cold it was in St Louis at the parade! I was all nice and toasty myself lying there sound asleep. It's just as well, I had to get up and answer the phone anyways! [​IMG]

    My prep for today started yesterday morning when I built my brine (water, apple juice, salt, brown sugar, bourbon, peppercorns, allspice and cloves) and put the bird in the bath for the day.


    Yesterday ended pretty much like it began with me prepping the brisket with mustard and my rub.


    6 am and it is cold and foggy!


    Preheating the Brinkmann (brisket & ABTs) and the Royal Oak (turkey)


    Both are ready for the smokers...


    Have them in and stabilized. Checking the temps through a pretty thin blue smoke!


    Several hours later the brisket hits 160* and is ready for foil and then back to 205*


    The bird getting close to the end and 165*


    Brisket is at 200*, gets wrapped and placed in a cooler and the ABTs hit the grate.


    Ready for slicing and smells heavenly!


    A light pink ring but, by far the best brisket done by me with SMF help!


    The turkey was tented for 30 minutes and is ready for carving.


    ABTs are out and on the table.


    What a great day! We had three turkeys (the other two were roasted in an oven) an mine was gone before the brisket and just after the ABTs! I feel great about that!

    I hope everyone had a great day and remembered that everything we have is a gift from God.

    Mac
     
  2. ezmoney

    ezmoney Meat Mopper

    GA
    Very Nice!! That looks outstanding [​IMG]Points!!
     
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Very nice there Mr Mac. I hope that you put it into the running of the turkey throwdown that I hear that we are having this year. But it all looks yummy and I'm sure enjoyed by many.
     
  4. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    Thanks and, yes, I did! [​IMG]
     
  5. msmith

    msmith Master of the Pit OTBS Member

    Looks mighty fine to me great job.
     
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Thanks for sharing the pics of your spread. Great looking food, and gotta give points for all of the fine shots!
     
  7. got14u

    got14u Master of the Pit OTBS Member SMF Premier Member

    Great looking bird and brisket there...looks like you will be eating great..I love southern Oregon my family is from Trail and Bend Oregon..Spent quit a few years in Portland and Medford also.
     
  8. rivet

    rivet Master of the Pit OTBS Member

    Very nice meats you prepared! Great stuff and congratulations on yout feast. Nicely done [​IMG]
     
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    All Looks Great...[​IMG]
     
  10. alx

    alx Master of the Pit OTBS Member

    Nice work Mr. Mac...[​IMG]
     
  11. the dude abides

    the dude abides Master of the Pit OTBS Member

    Fantastic looking feast. Congratulations on a successful smoke!
     
  12. mr mac

    mr mac Smoking Fanatic SMF Premier Member

    Wow! Thanks for the kind words! I tell you, I absolutely loved serving the rest of the folks here and, from the feedback I got, they loved having me serve in this way! [​IMG]
     

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