What to put in the smoker this weekend?

[Great-Kazoo]

Gonna put a turkey on tomorrow and some sausage and the wife is going to try the apple walnut cake GK showed off recently.

Throw out turkey tips and suggestions.

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This is the base (temp wise) i work with. I throw some garlic cloves in the cavity and under the skin. Wrap bacon on the leg & wing tips, Then wrap those in foil. Remove last 30 - 4-0 minutes for crispy bacon. I use a turkey pan & rack (cheap foil pan) to catch those later to be tasty gravy drippings.

Using an olive oil base i mix in some lemon juice, rub bird. Then add dry seasonings to taste. Some folks use the 225 temp. I will not smoke poultry with temps under 325. YMMV

http://www.traegergrills.com/recipes...3#.VeueEZfXoSk

http://allrecipes.com/recipe/228529/easy-smoked-turkey/

http://www.bbq-fyi.com/how-to-smoke-turkey.html

http://www.butterball.com/how-tos/sm...ey#section_593

[Gman]

I do my turkey in the Traeger at 350. Roast time is the same as the indoor oven.

Brisket is going in tomorrow. w00t!

[buffalobo]

Banana nut on the left, apple walnut GK linked to. Smell great, will let yous know.

Turkey in, clock running.

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[Great-Kazoo]

Banana nut on the left, apple walnut GK linked to. Smell great, will let ewes know.

Turkey in, clock running.

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ADR

[buffalobo]

ADR

Excellent.

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[KS63]

Banana nut on the left, apple walnut GK linked to. Smell great, will let yous know.

Turkey in, clock running.

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Yum! Need to make zucchini bread.

[buffalobo]

We are liking the results.

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[DenverGP]

Very nice looking turkey, and those cakes look awesome.

Got up extra early today to start a brisket. This was 1/2 of a packer. This half included the flat and the point, probably around 7-8 pounds.

Brisket was on the smoker by 6am. Wrapped tight in butcher paper around noon @ 165F. Came off the smoker at 4:30pm @ 200F, then rested an hour before slicing. My most successful brisket so far. Slices held together under their own weight, but pulled apart with the slightest pull.



Neighbors came over, they brought the beer and baked beans. We also made up a batch of ABTs to hold us over until the brisket was done. There were no leftovers :-(

[vossman]

What smoker are you using?

[DenverGP]

For larger smokes (including the brisket I posted), I'm using an older model Charbroil offset smoker, similar to this,


but the older model is a lot more heavy duty... much thicker steel on the walls and doors. And the chimney is attached on the side, at the level of the cooking surface.

I added stove "rope gasket" seals around the doors, and added a baffle plate inside the main cook chamber to try to even out the temps side to side.

I've also got a cheap vertical charcoal smoker that I use for smaller items and usually shorter smokes:

It was a cheap one from walmart. Did some mods to it as well (rope gasket seals and an improved charcoal pan, and it performs great. Small cooking grate size and small charcoal pan size are the only reasons I don't use it more. It uses a lot less fuel and heats up quicker than the offset smoker, so it still gets some use.