What to put in the smoker this weekend?

Crispy contortionist

Hmm. Now I?m tempted to pick up a turkey to deep fry.

Quote:

---

Originally Posted by Irving

Looks good so far. The main part is still in the smoker for a few. It's right at 150. Everything else (pictured) was 169-200.

ETA: Whoops, forgot to add the photo. I ate a leg and it was great. I had some of the white (trash) meat as well and it had the same smokey flavor. Pretty good. Probably the only way I'd prefer to eat turkey from now on. My wife is ecstatic about how it turned out and has declared that's how she's going to cook turkey for Thanksgiving from now on. I can deal with that.

https://lh3.googleusercontent.com/0k...=w1112-h625-no

---

That was the excuse to buy the pellet grill years ago. I've been cooking turkeys on it for Thanksgiving ever since. Frees up the oven for sides and it tastes so good.

This is one of my favorites: https://www.traegergrills.com/recipe...-brined-turkey

I want a smoker and get into it. Can I do it on the cheap? I have a 5 burner next grill from HD. Can I modify that and use that for smoking? Get a box and feed the smoke into that?

Is this cheap enough?

https://denver.craigslist.org/zip/d/...106477655.html

That might work.

Quote:

---

Originally Posted by DOC

That might work.

---

if you're on fb here's one of many sites for smoking , grilling etc. There's lots of FAQ and info if you use the search bar.
https://www.facebook.com/groups/1372...97224/?fref=nf

Took about a week to cure the brisket into corned beef, then 3 days of soaking the corned beef in fresh water to remove as much salt as possible.

Then applied the pastrami rub, let it sit in the fridge overnight, then smoked for 10 hours until it hit 203F. Then wrapped in foil and left to cool in the fridge overnight.

First slices were a little thicker, but I was able to adjust it down a bit to make them thinner. Started out as about a 3 lb corned beef.

I think cleaning the slicer afterwards took longer than it took to do the slicing.

https://i.imgur.com/oJKaWzF.jpg?1

https://i.imgur.com/5C3CbJe.jpg?1

That looks fantastic.

Quote:

---

Originally Posted by DenverGP

Took about a week to cure the brisket into corned beef, then 3 days of soaking the corned beef in fresh water to remove as much salt as possible.

Then applied the pastrami rub, let it sit in the fridge overnight, then smoked for 10 hours until it hit 203F. Then wrapped in foil and left to cool in the fridge overnight.

First slices were a little thicker, but I was able to adjust it down a bit to make them thinner. Started out as about a 3 lb corned beef.

I think cleaning the slicer afterwards took longer than it took to do the slicing.

https://i.imgur.com/oJKaWzF.jpg?1

https://i.imgur.com/5C3CbJe.jpg?1

---

nice job.