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Got short notice that I need to have a turkey for tomorrow. Not enough time to brine and cook and then have it ready. So would just injecting it with something homemade or store bought and let it sit for a couple hours ( I can do 4hrs without running out of time). Then smoke/cook to temp.
This is more of a local midwest competition but Im sure there are tons of us on here from the area. Just seein who might show up. I will be there competing.
I do alot of briskets and this one was rushed a bit. Had a buddy come over with some frosty beverages so I might have let the temp drop and then rise to high a couple times or maybe even miss a few spritzes but it all turned out good. Here it is from start to finish.
This is the largest one I...
This started as a response to Sunday Brisket Flat smoke . http://www.smokingmeatforums.com/for...79&postcount=1
To foil or not to foil, question of the ages. I have done a 15lbs brisket and trimmed off about 3 to 4lbs of fat so that there is only maybe enough to hold the point on while cooking...