What to put in the smoker this weekend?

[whitewalrus]

Spatchcock is her friend. Maybe even consider cut in half depending on turkey size vs smoker size.

A bird too big for the appliance is an exercise in frustration.

This is the way to go. Tried it for the first time this week on a turkey. Will try it on chicken at some point too.

[Irving]

I was actually thinking about that. Smoker isn't very big. I think cutting in half would be better. Probably go over better than if I just tell her to throw it away.

[whitewalrus]

I also finish brisket above 200, then throw it in a cooler while still wrapped in foil for an hour to let it rest in its own juices while still staying hot.

[Gman]

I noticed the turkeys in the grocery store. I thought it unusual, but at least they're available.

I'm a big fan of the 'Texas crutch'. I'll put a whole brisket on the pellet grill at lower temp and higher smoke for about 5 hours. I then put it in a large enameled steel roasting pan and seal the top with heavy duty foil in the oven at 250 for about 3 hours. I'll cook it to my target temp of 204, then I let it rest. I take the drippings from the pan, separate out most of the fat, and reduce on the stove in a saucepan. Then I add a quality BBQ sauce to the drippings and let it simmer essentially making a dynamite finished sauce.

[buffalobo]

I noticed the turkeys in the grocery store. I thought it unusual, but at least they're available.

I'm a big fan of the 'Texas crutch'. I'll put a whole brisket on the pellet grill at lower temp and higher smoke for about 5 hours. I then put it in a large enameled steel roasting pan and seal the top with heavy duty foil in the oven at 250 for about 3 hours. I'll cook it to my target temp of 204, then I let it rest. I take the drippings from the pan, separate out most of the fat, and reduce on the stove in a saucepan. Then I add a quality BBQ sauce to the drippings and let it simmer essentially making a dynamite finished sauce.

This is true of almost all of our smoker stuff. We smoke meat to use in other recipes.

GK, flew by the part about finishing 2 of the three pieces in oven with their individual recipes. I typically finish in foil pan with a complimentary fruit juice or broth covered in foil @ 350-375?. Half way thru finish drain off 3/4 liquid and add recipe. Last nite was Mrs bo BBQ sauce for one and Teriyaki sauce for the other. Both fork tender at 205?.

We also use the smoker as an oven or BBQer much as a smoker. Mrs bo has several slow lower temp cook bread and cobbler recipes.

Drool begins when she says be ready to put Dutch oven in smoker tomorrow morning.

[Great-Kazoo]

This is true of almost all of our smoker stuff. We smoke meat to use in other recipes.

GK, flew by the part about finishing 2 of the three pieces in oven with their individual recipes. I typically finish in foil pan with a complimentary fruit juice or broth covered in foil @ 350-375?. Half way thru finish drain off 3/4 liquid and add recipe. Last nite was Mrs bo BBQ sauce for one and Teriyaki sauce for the other. Both fork tender at 205?.

We also use the smoker as an oven or BBQer much as a smoker. Mrs bo has several slow lower temp cook bread and cobbler recipes.

Drool begins when she says be ready to put Dutch oven in smoker tomorrow morning.

Actually what i quoted is all i read in your post.

[Irving]

I want to make wings again this weekend. When I turned my oven up to 450 or whatever to crisp up the winds at the end last time, it smoked up my whole house. How do I avoid that this time? I think the problem was I used cookie sheets and all the drippings were just feeling to the bottom and burning off. Is there a better way?

[crays]

I want to make wings again this weekend. When I turned my oven up to 450 or whatever to crisp up the winds at the end last time, it smoked up my whole house. How do I avoid that this time? I think the problem was I used cookie sheets and all the drippings were just feeling to the bottom and burning off. Is there a better way?

You using turkey wings this time?

Sent from somewhere...

[whitewalrus]

I want to make wings again this weekend. When I turned my oven up to 450 or whatever to crisp up the winds at the end last time, it smoked up my whole house. How do I avoid that this time? I think the problem was I used cookie sheets and all the drippings were just feeling to the bottom and burning off. Is there a better way?

You could try on the grill. I used to crisp them via high heat on a propane grill. Now I just put them on the pit boss wood pellet grill at 350 until they are done.

[Irving]

The oven got cleaned after I filled it with grease last time. I think it was dripping onto the bottom of the oven, right over the bottom element. I think I should put in a pan instead.