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My first Turkey
I smoked my first turkey today it came out great. The breast was very juicy I stopped when the breast hit 169 Deg. and the thigh was 179 deg. Later when I cut in to it it was extremely moist on the bottom around the thigh and I was unsure if I cooked it long enough. The bird seemed to cook... -
First Brisket tonight
Well the brisket turned out excellent and was enjoyed by everyone, I was very impressed with my first attempt. I want to "smoke" a little longer next time, I only used one pan of chips but next time I think I will go with one more pan or atleast half a pan more. I'm hooked can't wait for next... -
First Brisket tonight
Here's a couple pics it has an internal temp of 165 just about to foil it to around 190 or 200 not sure yet. (Getting Hungry) -
First Brisket tonight
Well my 8.5lbs brisket has been cooking pretty steady at about 225 for the last 10.5 hours. The internal temp is 160 I am thinking I will pull it at 165 and do the foil wrap to about 190. Appreciate the tips from everyone, it helps keep me calm and not too worried about messing up. I will post... -
First Brisket tonight
As I said this is my first brisket but I did read in a couple of places that by foiling it and then putting it back in the heat you are essentially steaming the meat and it could result in the meat becoming mushy. Appreciate the info, hopefully my first attempt will not turn out to bad I will... -
First Brisket tonight
Doing my first brisket tonight 8.5 Lbs plan on smoking it for 11-12 hours at about 220 in my vertical smoke vault. I plan on waiting for about 6 hours before I turn it and mop it for the first time and then probably every hour there after. I will pull it when the internal temp hits about 190 and... -
My new hobby!
Just wanted to say Hi, I'm originally from Canada but since moving to Colorado I have discovered the enjoyment of smoking. I have two smokers a New Brunsfel offset and a 24" Camp Chef Smoke vault.
