Finished product. Sat in the cooler for six hours and was still steaming when I took it out of the foil. Pretty happy to see the smoke layer go through the fat cap. Just had a piece of the flat. I am my own worst critic, but I will say that it turned out pretty dang well. Plenty of moisture in the flat and the salt pepper combo was spot on!
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Put a couple of 15 lb packers on last night around 9 pm. One is choice the other is prime. Probably took off around 2.5 lbs of tallow and fat on each. Current temps are fairly consistent on both around 165. I have a water bath in the smoker also. My typical kosher salt/Black pepper 50/50 rub on. Paid $2.98 lb on the choice and $3.38 on the prime. I needed to open some space in the freezer. This is the first time in a long time that I've done full briskets. I prefer to separate them to cut down on the amount of cook time. Just wanted to see if I could still do a full one yet.
Thanks. Brisket is the one thing I actually haven't done yet so I am making a little log of different peoples tips.
Even wings are a little pricey right now.Those are good prices for brisket right now. I wanted to do a brisket this weekend, but the prices were too high. Sam’s Club they were selling $5 for choice and $5.50 for prime. Fareway had a “sale” price of $5 for choice. So I am doing wings instead.
Snowcraig can tell you a lot more about wings....Even wings are a little pricey right now.
Those are good prices for brisket right now. I wanted to do a brisket this weekend, but the prices were too high. Sam’s Club they were selling $5 for choice and $5.50 for prime. Fareway had a “sale” price of $5 for choice. So I am doing wings instead.
It's funny how when I was young wings were just a throw away part of the chicken. Now they are the most expensive part.Even wings are a little pricey right now.
Depends on the size but usually at least an hour, maybe 2. But you really can’t overheat it, so if it’s in for 3 or 4 hours you will be fine. You can also add the brisket straight from the freezer land it will just take an extra hour or so.How long do you have it in the water?
I had a turkey breast that turned out pretty good. My notes from last year.
Bring 4 cups of the water to a boil and add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary and peppercorns.
1 cup salt, 1/4cup brown sugar, garlic, orange.
Stir until the salt and sugar are completely dissolved.
Let the liquid steep for 15 minutes while it cools, then add it to the remaining water(6 cups)
Meanwhile, thoroughly rinse the turkey (no need to pat dry) removing the giblets and skin
Place the turkey in a container large enough to fit and cover with the brine, making sure it is completely submerged.
Cover and refrigerate for 12 to 15 hours, rotating the turkey at least once while it brines.
Rinse the turkey thoroughly and pat dry.
Mayonnaise/Rub 2 parts black pepper/1 salt
275
Foil with butter 90 minutes in
Next time don't wrap(Spray on butter instead)
It took 3.5 hours for a small bird
Pull at 160IT
My family is not a fan of the skin so it didn't make sense for me to add the rub and leave it on before smoking if they were just going to remove it and throw it away.Why do you remove the skin when brining?
I had a turkey breast that turned out pretty good. My notes from last year.
Bring 4 cups of the water to a boil and add the salt, sugar, garlic, bay leaves, thyme, sage, rosemary and peppercorns.
1 cup salt, 1/4cup brown sugar, garlic, orange.
Stir until the salt and sugar are completely dissolved.
Let the liquid steep for 15 minutes while it cools, then add it to the remaining water(6 cups)
Meanwhile, thoroughly rinse the turkey (no need to pat dry) removing the giblets and skin
Place the turkey in a container large enough to fit and cover with the brine, making sure it is completely submerged.
Cover and refrigerate for 12 to 15 hours, rotating the turkey at least once while it brines.
Rinse the turkey thoroughly and pat dry.
Mayonnaise/Rub 2 parts black pepper/1 salt
275
Foil with butter 90 minutes in
Next time don't wrap(Spray on butter instead)
It took 3.5 hours for a small bird
Pull at 160IT
If you’ve got a pretty good sized bird, I can’t see spatchcocking it doing much good. And be Careful on adding salt!!! Some of the wet brines they come in have a lot of salt in them and you will just make it too salty. I’ve made this mistake. Especially if your gonna brush butter on during the smoke as well, your just adding more salt then too. Read the package before you buy.Thanks for posting. I'm looking to smoke my first turkey this year and like asking a motorcycle forum what oil to use it seems asking people how to smoke a turkey will get just as diversified as a response. Wet vs dry brine. Spatchcock or not. 250ish vs 350ish cook temps. It's all over the damn place!
If you’ve got a pretty good sized bird, I can’t see spatchcocking it doing much good. And be Careful on adding salt!!! Some of the wet brines they come in have a lot of salt in them and you will just make it too salty. I’ve made this mistake. Especially if your gonna brush butter on during the smoke as well, your just adding more salt then too. Read the package before you buy.
I think you'd need a really big smoker to spatchcock a turkey. And maybe have to bust out the jigsaw or chainsaw or something.