Food / Drink TCG Grillers, smokers and red meat enthusiasts

[Spivitz]

Beer can breast is moist, FTW
Just yanked the turkey, 165


Resting now for an hour

 

[daturbosix]

brine'd (garlic, seasonings, salt, pretty basic)two 3lb breasts for 24hrs..
injected wednesday night with that creol butter thing you can buy anywhere
rubbed it wednesday night also, with mccormick perfect pinch rotisserie chicken season.

smoked thursday morning at 210-225 degrees for, i think, something like 4 hours.
pulled it at 158 degrees
wrapped in foil and beach towels to go to the party..

2 hours later, they dropped to 125 degrees, so i warmed them in the 350 degree oven for about 20 minutes and then carved.

it was a hit! everyone, even the people that dont really like smoked meats loved it.

 

[daturbosix]

.

 

[MEATeorite]

Spatchcocked turkey and praline/brown sugar/bourbon/butter glazed ham shamelessly copied from Malcolm Reed. Pulverized pecans gave the ham a nice crunch. Nice yin and yang for savory and sweet for Thanksgiving. Smoked everything with peach wood. Pulled the bird off at 150 for carryover cook, very juicy. Hashtag pull your bird early.

 

[Shawn1112]

Spatchcocked turkey and praline/brown sugar/bourbon/butter glazed ham shamelessly copied from Malcolm Reed. Pulverized pecans gave the ham a nice crunch. Nice yin and yang for savory and sweet for Thanksgiving. Smoked everything with peach wood. Pulled the bird off at 150 for carryover cook, very juicy. Hashtag pull your bird early.View attachment 45952View attachment 45953View attachment 45954

So you pull the bird at 150 and wrap and let rest?
I'm smoking a bird at my brothers tomorrow and I usually dont pull till 165ish

 

[MEATeorite]

So you pull the bird at 150 and wrap and let rest?
I'm smoking a bird at my brothers tomorrow and I usually dont pull till 165ish

I pulled with the breast at 153ish and let sit for 15ish min for carryover cook. Super juicy but outside still crispy. I also spatchcocked it, so i was very confident it'd be an even cook.
I also use a WSM smoker, so it maxes out around 310ish degrees so it its a more graudual cook. https://www.seriouseats.com/2016/11/how-to-take-the-temperature-of-your-turkey-video.html

 

[Shawn1112]

I'm spatchcocking mine as well and using a Pitt Barrel which also cooks about 290-300 degrees
I'll pull at 155 tomorrow and let it rest 15-20 min

 

[Flyn]

Yikes at the burned bird above!

I only took 1 pic of each of the birds. I used the oven 500*/350* method for one and put the other on my Weber. I didn't use the pop up thermometers but I left them in. Man, they were off by as much as 15*.

Grilled bird has compound butter with rosemary, thyme, sage (which you can see through the skin)

 

[Shawn1112]

Not trying to toot my own horn. But holy fuck did the Turkey I smoked today come out phenomenal. Brined overnight in a spicy brine, rubbed with a homemade spicy rub. Pulled at 155, sat for 1hr waiting on the deep fried to be done. There is no smoked bird left and a ton of the deep fried left.

 

[Flyn]

My broker had some of the agents/spouses over for a Christmas party this weekend. He surprised us with a seafood boil. Set up his propane burner and a giant pot and boiled some clams, mussels, shrimp, sausage, potatoes, corn, etc. We sat around the table and picked up what we wanted. Melted butter, sauces, etc. SO MUCH FOOD! It was hard to stop eating.

 

[DEEZUZ]

How can a butcher shop be a butcher if they don't know what a packer brisket is..

 

[crooks]

Just Ask to see it. It will be obvious if it's just the flat or has the point still.

 

[DEEZUZ]

They said any brisket they cut are like 4-6 lbs...

 

[crooks]

Not a full packer then. They are just selling the flat. Most packers I see are 10-17 pounds

Packer just means it has the flat and point.

Walmart by me always had packer briskets
Costco has prime brisket

 

[DEEZUZ]

It appears they have no idea what they're doing. I get a 14lb packer from fucking Sam's club.

 

[Flyn]

If they don't know what a packer brisket is and the difference between flat and point, I'd be looking for a different butcher.

You can get prime packer briskets online or sometimes from places like Costco.

 

[crooks]

6 years ago before everyone and their brother got a smoker a small butcher wouldnt sell a lot of full briskets

 

[DEEZUZ]

They should be well aware men everywhere are drying out $75 cuts of meat and have them stock piled.

 

[crooks]

Use your privilege and get a prime brisket from Costco.

Then sous vide it before you smoke it. I wont do another brisket any other way. You wont use the word dry while smoking any more.

 

[DEEZUZ]

Sounds cheating.

 

[crooks]

I would say the same thing about dudes who use a pellet smoker but all I care about is how good the food is.

 

[crooks]

 

[Pressure Ratio]

Use your privilege and get a prime brisket from Costco.

Then sous vide it before you smoke it. I wont do another brisket any other way. You wont use the word dry while smoking any more.

That sounds like a great idea. Sous vide is always so juicy. Makes complete sense to do it that way.

I would say the same thing about dudes who use a pellet smoker but all I care about is how good the food is.

Exactly. I don't have time to baby sit a fire all day. Pellet smoker and automated feed and precise temp control ftw. haha Meat is still smoked. lol

 

[DEEZUZ]

All I know is at 3:30 am when I need to raise temp from 190 to 225 its one click away. I get to stay inside in my jammies... If that ain't manly I don't k ow what is

 

[crooks]

So the difference for me is now with sous vide I only smoke the brisket for 3 hours. There is no over night or long smoke. With a weber I rarely adjust the vents to raise or lower the temp. I dont even use a temp monitor anymore. I can start the charcoal and wood in 3-5min.

I wanted to get a new pellet grill like everyone else. I just dont think they are worth it. Tell me about how pellets jam or swell up and the chute catches on fire.