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  1. sescoyote

    PARTY DIARY: Luau Party for 50 people, Brisket, PP, Ribs, Sausage Diary.

    I am creating this thread to hopefully document the process of smoking for 50 people for a backyard party on Saturday.   Right now I have on the menu 2 13-pound briskets, 2 pork butts, 4 racks of ribs and pork sausages. So far i have the Boston Pork butts in a brine starting at 10pm tonight...
  2. sescoyote

    Bratwurst Sausage Question

    I went to my local sausage shop because I felt that it's time for me to learn how to smoke sausages.  I asked the lady what was a good sausage to smoke with, she said Bratwurst.  So not thinking, I took home a wheel of it along with some Chipotle variety.  Thinking back now, what I really wanted...
  3. sescoyote

    TG Turkey, Brined, Injected, and rubbed

    Just wanted to share some photos of my 3rd year smoking turkeys.  I will include all that I have done and processed so others can see what I have done right and done wrong. 
  4. sescoyote

    What Wood to use for Turkey? Time?

    I am gearing up for this weekends Turkey Smoke. I have 2 13 pound Turkeys, one for smoking and one for deep frying (I am trying to please everyone!). I plan on using Hickory and Pecan for the smoked one but after thinking about it, if I am only keeping the bird on the smoker for 3-4 hours until...
  5. sescoyote

    Frankensmoker

    Homebuilt to almost perfection. Used an old air compressor and typical things lying around a shop. Burned out the inside to get a good seasoning and maxed out the temperature. Removed the old paint with paint remover and a steel sandpaper bit. Spray painted with 6 cans of High heat paint.
  6. sescoyote

    Memorial Day Brisket - 17lb

    I had my smoker built about a year ago and followed a few tips on this forum. I just wanted to give people my account of my 17 pound smoked brisket that I got from SAM'S Club. Picking out a brisket from the store. Rub and let it settle. Put the Brisket on the Barbie! I started the fire in my...
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