What to put in the smoker this weekend?

[ChickNorris]

Ehem

[SideShow Bob]

I've never had the opportunity to try a deep fried turkey.

Go to Arby?s, but you need to hurry, for a limited time only......

[Irving]

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.

[vossman]

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?

[ChickNorris]

Irving you're weird. Ravioli is better.

[wyome]

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...

[Jer]

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?

This could be a case of incorrect temperature readings. What are you using to get your temperature of 225 degrees?

[Great-Kazoo]

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.

You're not alone, we don't do turkey as a meal. Especially for t-giving.

[thedave1164]

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.

[vossman]

Wyome, I have tried using water and apple juice in a tin for humidity but not much luck. It uses up 3 to 4 cups over the 8 to 10 hrs. I will look into the foil though. I usually rub the meat with olive oil the night before too.

Jer, I did some checks on the units digital temp gauge and it’s pretty close. The smoker itself is pretty good at staying +/- 20 degrees of the 225. Next lowest temp is 185 and it struggles to maintain that at times, I don’t trust it to stay lit to be honest. The dial temp is always +20 degrees but it coincides with the digital temp. Maybe a dual temp thermometer would be an investment?