The OFFICIAL meat smoking thread

[Fat Strat]

Yeah. It's done. Definitely didn't embarrass myself but it could have been more tender. I think after about 9 hours I cranked the heat up to 275 from 220 or so and maybe that's what happened

What temp was the brisket when you cranked the heat up?

When the brisket gets to 165 or so it usually stalls. That's a great time to wrap the brisket in foil. The brisket will get through the stall quicker and it will get more tender. When it gets up to 180 or so, you can unwrap it and let the brisket finish its crust.

Also, it's really important to let the brisket rest wrapped heavily in foil and placed in a cooler for an hour or two after it's done -- 200-205 degrees.

Just did a brisket point a few weekends ago following that method and it was absolutely perfect. 12 hours on the smoker at 225 (I think) for the brisket point (half a brisket) and 1 hour in the cooler.

[AWvsCBsteeeerike3]

Yeah I was out of foil unfortunately and it was at 165 and had been for a while so I just added more fire.

[AWvsCBsteeeerike3]

The way you described is what I was wanting to do fat.

[Freed Roger]

Smoked Brisket this year for Xmas dinner.

[AWvsCBsteeeerike3]

Oh my gosh, I've been meaning to let you all know what happened at thanksgiving because ho boy did it not go well.

I was only cooking for me, my wife, two kids and M-I-L. M-I-L buys a turkey breast which I don't like already but whatever. She just bought it and gave it to me. Not much I can do about it. Went ahead and brined it and what not. Spatchcocked it as best as you can spatchcock a breast and get to smoking. I'm expecting a less than 2 hour cook and put it on about 3-4 hours before we're going to eat. NBD. But, I also didn't like there not being any fat. So, I decided that a bacon weave was in order to introduce some fat. But, I wanted the turkey breast to have some good color and in order to get that, I went ahead and smoked the breast until it got up to about 135 and had a good little bark. Everything was going well. An hour in, I was at 135-140ish and added the bacon weave.

....

And, the thing stopped cooking. I mean, 2 hours later it was at 148. I had been smoking at 275-300 and when I started dicking around with it to add the bacon, make sure the probe wasn't on a bone, add charcoal, take the bacon off, etc, the temp dropped to 225 and I couldn't get it back up. For the 2nd time in 3 years, the turkey was going to be late to the party. I finally had to take it off an dthrow it in the over to get the last 10-12 degrees. What a nightmare.

That bacon, uh, was a great idea in theory but totally stopped the cook. It wasn't cold or anything. Weird.

[Fat_Bulldog]

On Christmas Eve, I'm smoking 2 - 6lb. beef rib roasts using hickory and oak.

I'll then use drippings (reduction), Andrias steak sauce and red wine to make a sauce to top each prime rib steak or dip.

I smoked baby back ribs and turkey breasts on Saturday. Both turned out fantastic.

[Freed Roger]

On Christmas Eve, I'm smoking 2 - 6lb. beef rib roasts using hickory and oak.

I'll then use drippings (reduction), Andrias steak sauce and red wine to make a sauce to top each prime rib steak or dip.

I smoked baby back ribs and turkey breasts on Saturday. Both turned out fantastic.

Well, I guess you didn't get my new address for the invitation.

[Fat_Bulldog]

On Christmas Eve, I'm smoking 2 - 6lb. beef rib roasts using hickory and oak.

I'll then use drippings (reduction), Andrias steak sauce and red wine to make a sauce to top each prime rib steak or dip.

I smoked baby back ribs and turkey breasts on Saturday. Both turned out fantastic.

Well, I guess you didn't get my new address for the invitation.

I did not get your new address. Otherwise you would have received your invitation by now. As you failed to provide me with your new address, I've only accounted for 1.5 lbs of meat per person. So, if you'd like to come, I'm happy to nuke some totinos pizza rolls for you and the Mrs.

[cardinalkarp]

Oh my gosh, I've been meaning to let you all know what happened at thanksgiving because ho boy did it not go well.

I was only cooking for me, my wife, two kids and M-I-L. M-I-L buys a turkey breast which I don't like already but whatever. She just bought it and gave it to me. Not much I can do about it. Went ahead and brined it and what not. Spatchcocked it as best as you can spatchcock a breast and get to smoking. I'm expecting a less than 2 hour cook and put it on about 3-4 hours before we're going to eat. NBD. But, I also didn't like there not being any fat. So, I decided that a bacon weave was in order to introduce some fat. But, I wanted the turkey breast to have some good color and in order to get that, I went ahead and smoked the breast until it got up to about 135 and had a good little bark. Everything was going well. An hour in, I was at 135-140ish and added the bacon weave.

....

And, the thing stopped cooking. I mean, 2 hours later it was at 148. I had been smoking at 275-300 and when I started dicking around with it to add the bacon, make sure the probe wasn't on a bone, add charcoal, take the bacon off, etc, the temp dropped to 225 and I couldn't get it back up. For the 2nd time in 3 years, the turkey was going to be late to the party. I finally had to take it off an dthrow it in the over to get the last 10-12 degrees. What a nightmare.

That bacon, uh, was a great idea in theory but totally stopped the cook. It wasn't cold or anything. Weird.

That's weird, I've done turkey breasts a handful of times and they've always turned out terrific. By far the best tasting turkey when compared to the oven or frying routes.

[AWvsCBsteeeerike3]

Oh my gosh, I've been meaning to let you all know what happened at thanksgiving because ho boy did it not go well.

I was only cooking for me, my wife, two kids and M-I-L. M-I-L buys a turkey breast which I don't like already but whatever. She just bought it and gave it to me. Not much I can do about it. Went ahead and brined it and what not. Spatchcocked it as best as you can spatchcock a breast and get to smoking. I'm expecting a less than 2 hour cook and put it on about 3-4 hours before we're going to eat. NBD. But, I also didn't like there not being any fat. So, I decided that a bacon weave was in order to introduce some fat. But, I wanted the turkey breast to have some good color and in order to get that, I went ahead and smoked the breast until it got up to about 135 and had a good little bark. Everything was going well. An hour in, I was at 135-140ish and added the bacon weave.

....

And, the thing stopped cooking. I mean, 2 hours later it was at 148. I had been smoking at 275-300 and when I started dicking around with it to add the bacon, make sure the probe wasn't on a bone, add charcoal, take the bacon off, etc, the temp dropped to 225 and I couldn't get it back up. For the 2nd time in 3 years, the turkey was going to be late to the party. I finally had to take it off an dthrow it in the over to get the last 10-12 degrees. What a nightmare.

That bacon, uh, was a great idea in theory but totally stopped the cook. It wasn't cold or anything. Weird.

That's weird, I've done turkey breasts a handful of times and they've always turned out terrific. By far the best tasting turkey when compared to the oven or frying routes.

Right, I wasn't super worried about the turkey breast not turning out alright. Obviously the skin and brine will protect against drying out. To be honest, I just wanted to get fancy.

But, I was pretty amazed at how the bacon almost stopped the cooking in its tracks.