What to put in the smoker this weekend?

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Originally Posted by buffalobo

Off the smoker @ 160?(5 hrs @ 220?, apple/hickory mix), split 3 ways.

One to the fridge to slice for grilled sammiches, one to oven to finish with Mrs bo BBQ sauce and one to oven to finish in Teriyaki.

https://uploads.tapatalk-cdn.com/202...a6810da53d.jpg

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160 for brisket is a little early, usually wrap @ that and finished @ 205ish.

I tried a shortcut method last sunday. High smoke (220) for 3 hrs, dropped to low for another 3 (6 total) placed in the instantpot for 1 hr.
Used 1/4c beef broth some brown sugar mixed in, that's on top of the usual dry rub used for smoking

The spouse who is not a brisket fan said it was the best one she's had. Even better than the local bbq place.
The folks down the road who eat there a few times a week agreed .

I also finish brisket above 200, then throw it in a cooler while still wrapped in foil for an hour to let it rest in its own juices while still staying hot.

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Originally Posted by buffalobo

Spatchcock is her friend. Maybe even consider cut in half depending on turkey size vs smoker size.

A bird too big for the appliance is an exercise in frustration.

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This is the way to go. Tried it for the first time this week on a turkey. Will try it on chicken at some point too.

I noticed the turkeys in the grocery store. I thought it unusual, but at least they're available.

I'm a big fan of the 'Texas crutch'. I'll put a whole brisket on the pellet grill at lower temp and higher smoke for about 5 hours. I then put it in a large enameled steel roasting pan and seal the top with heavy duty foil in the oven at 250 for about 3 hours. I'll cook it to my target temp of 204, then I let it rest. I take the drippings from the pan, separate out most of the fat, and reduce on the stove in a saucepan. Then I add a quality BBQ sauce to the drippings and let it simmer essentially making a dynamite finished sauce.

I want to make wings again this weekend. When I turned my oven up to 450 or whatever to crisp up the winds at the end last time, it smoked up my whole house. How do I avoid that this time? I think the problem was I used cookie sheets and all the drippings were just feeling to the bottom and burning off. Is there a better way?

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Originally Posted by Irving

I want to make wings again this weekend. When I turned my oven up to 450 or whatever to crisp up the winds at the end last time, it smoked up my whole house. How do I avoid that this time? I think the problem was I used cookie sheets and all the drippings were just feeling to the bottom and burning off. Is there a better way?

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You using turkey wings this time?

Sent from somewhere...

No, regular wings this time.

I mean, my wife does want to smoke the turkey wings, but I'm talking about regular wings like I did last time.

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Originally Posted by Irving

I want to make wings again this weekend. When I turned my oven up to 450 or whatever to crisp up the winds at the end last time, it smoked up my whole house. How do I avoid that this time? I think the problem was I used cookie sheets and all the drippings were just feeling to the bottom and burning off. Is there a better way?

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You could try on the grill. I used to crisp them via high heat on a propane grill. Now I just put them on the pit boss wood pellet grill at 350 until they are done.

Quote:

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Originally Posted by Irving

I want to make wings again this weekend. When I turned my oven up to 450 or whatever to crisp up the winds at the end last time, it smoked up my whole house. How do I avoid that this time? I think the problem was I used cookie sheets and all the drippings were just feeling to the bottom and burning off. Is there a better way?

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Clean your oven?

Other than that, some foods will spatter no matter what you do. You could try using foil wider than the cookie sheet and angle it up a bit to catch some of the spattering (assuming your sheet pan has a lip around it already). If they're too close to the top, the grease could also be hitting an upper element.

I don't seem to be able to control the temp on the grill as well. I suppose just hot enough to crisp it up should be good though. I do have an extra thermometer. I suppose I could just install it onto the grill.