Post Thanksgiving Thoughts
Picture compliments of Keri C. in Oklahoma. Check out her recipe for this turkey.
OK, enough of the mushy stuff – let’s talk some ‘que!
Turkey Talk: I had the chance to smoke two turkeys the past week. I did one at home for practice and then did one at work (for real). I brined both birds in Keri C’s Apple Brine and smoked them on the WSM using Kingsford and apple chunks. On the one at work I used a couple of packets of BBQr's Delight cherry pellets toward the end. I also smoked a ham to go with the turkey and really thought the ham would be gone first and I would have some turkey leftovers. Much to my surprise, the turkey was gone and I took some ham home for sammies. That’s why I am not getting paid to think.
Brisket Blunder: I smoked a brisket on the WSM Tuesday night. I had a 12-14# packer that I brought home from the MCPP class on the 12th. I trimmed it down and covered it with a mixture of ground black pepper with garlic powder and Bobbie McWright's Rub Seasoning then put it on the bullet. I removed it at around 165°F and basted with a combination of soy sauce, Worcestershire sauce and apple juice before foiling and returning to the cooker. Took it off at 195°F, foiled and coolered it for about 90 minutes before slicing. Sounds pretty much routine, right? WRONG! Check out the details here, maybe here or even here.