Or a whole smoked one.
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Or a whole smoked one.
Ehem
Go to Arby?s, but you need to hurry, for a limited time only......Quote:
Originally Posted by ChickNorris
I'm just going to come out and say it. I've never had a Thanksgiving turkey that I thought was great. People are always like, "Oh you've got to try the way I cook turkey, it comes out perfect and juicy and blah blah blah." Then I try it and it tastes like every other turkey I've ever had. I've just decided that there is nothing wrong with people's cooking, I just must not like turkey. People talk about cold turkey sandwich left overs and I'd rather eat spaghettos right out of the can.
Got a question for you guys. I’ve been doing briskets for several years on a traeger pellet smoker, usually large 14-16 lbs before trimming. I’ve been doing them at 225 till the temp in the middle is 190ish, after wrapping in butcher paper after about 5 hrs. Problem I have is the the thin end of the flat burns to a pretty hard crisp and so does the bottom of the brisket. Still edible but the meat drys out. Anyone else experience this? I thought about putting a fireplace brick on top of the firebox cover to maybe disperse the heat a bit more. Any thoughts?
Irving you're weird. Ravioli is better.
Vossman most folks who wrap usually wrap at 160.... then cook till 200-205
Or try wrapping in foil, and putting a half cup of beer, or juice or beef broth with the brisket in the foil... and then take to finished temp...
This could be a case of incorrect temperature readings. What are you using to get your temperature of 225 degrees?Quote:
Originally Posted by vossman
You're not alone, we don't do turkey as a meal. Especially for t-giving.Quote:
Originally Posted by Irving
I tried turkey in the smoker, not a fan, went back to brining and roasting, turns out so well I even eat the white meat and I never did before.