What to put in the smoker this weekend?

[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.

[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.

[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.

[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...

[Irving]

No, regular wings this time.

I mean, my wife does want to smoke the turkey wings, but I'm talking about regular wings like I did last time.

[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.

[Gman]

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?

Clean your oven?

Other than that, some foods will spatter no matter what you do. You could try using foil wider than the cookie sheet and angle it up a bit to catch some of the spattering (assuming your sheet pan has a lip around it already). If they're too close to the top, the grease could also be hitting an upper element.

[Irving]

I don't seem to be able to control the temp on the grill as well. I suppose just hot enough to crisp it up should be good though. I do have an extra thermometer. I suppose I could just install it onto the grill.

[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.