What's in the Smoker This Weekend?

[gregor]

Breaking in the new SI 2D with a couple of pork butts!

 

[smokesontuesday]

2 Pork Butts on Saturday, ~17 lb packer on Sunday, 10 lbs of bologna on Monday.

 

[gregor]

 
2 Pork Butts on Saturday, ~17 lb packer on Sunday, 10 lbs of bologna on Monday.

What is a 17 lb packer?

 

[smokesontuesday]

Packer brisket. It is a whole brisket with both point and flat.

 

[GaryHibbert]

Turkey for me.  Never tried one before.  I'll be spatchcocking it and putting it into the brine today.

Gary

 

[ristau5741]

4 1/2 lb NY Strip Steak roast on Saturday. little salt/pepper. oak wood for the primary fire and mesquite wood for the smoke. shouldn't take too long, but it's pretty thick, just got to get done before the predicted storms roll in.

 

[gregor]

Packer brisket. It is a whole brisket with both point and flat.

How long will that take?

 

[smokesontuesday]

 
How long will that take?

I smoke mine hot (~275) but it'll probably still be a 20-22 hour cook easy since I don't foil. I'll put it in after the pork butts come off Saturday afternoon and it'll be in till Sunday evening sometime probably. Then I'll take the point off and chunk it up for burnt ends that'll go in with the bologna on Monday.

 
Turkey for me.  Never tried one before.  I'll be spatchcocking it and putting it into the brine today.

Gary

Smoked Turkey is one of my favorites.

 

[dzldawg]

image.jpeg

• dzldawg
• May 28, 2016

 

[dzldawg]

Got this little guy here on about 8:30 this morning and IT is 174 and climbing! Trying to see if I can replicate the result from my last success!!

 

[dzldawg]

image.jpeg

• dzldawg
• May 28, 2016

 

[mike5051]

[GALLERY="media, 471622"][/GALLERY][/quote]
Looks like success to me!  "Points"

Mike