I fired up the beast this weekend for a Christmas pre-cook. Coated 3 racks of St Louis cut ribs with some Memphis Dust and put them on for 3-2-1 which stretched into 3-2-2. More to follow.
Also did a bone in turkey breast coated with 1:2 salt and pepper plus a few hot links. There was also a brisket with 1:1 salt and pepper and a pork butt coated with Memphis Dust. I used the kitchen aid to pull the butt. Come on Christmas!!!
Looks awesome! You having a pre Christmas party or what, who’s all that food for? I’m debating on doing a Sous vide brisket for our Christmas dinner. Slightly apprehensive because I’ve never done one before. Friend of mine does them that way and they are unreal. 3-4 hours on the smoker and then around 60 hours or so in the bath. Take it out and chat with the propane torch and oh man is that some of the best brisket I’ve had. I know the purists wouldn’t consider that “true bbq”, but I do not care one bit because it was delicious.
DARN! Now you've made me hungry. Now I have to make a trip to the fridge even though there are no smoked goodies there!
Looks amazing, I have smoked a lot of stuff, but never did a turkey breast. What was your secret to keeping it so moist, did you brine it? Also what type of smoker are using? Ty for sharing I’m hungry now lol!
The turkey was an Aaron Franklin recipe from his book “Franklin Barbeque A Meat Smoking Manefesto”. -Heat smoker to 265 -Trim a 3-4lb turkey breast and remove skin -Apply rub. 2 parts black pepper to 1 part salt -Cook turkey for 2.5-3hrs -Wrap breast in double layer foil with 1c butter and return to smoker with skin side down (side that formerly had the skin) -Cook until internal temp hits 160 (about an hour) -Remove and let rest until temp drops to 140 No brining and he recommends using one not injested with brining solution although those seem hard to find anymore. My smoker is an old homemade job, but I didn’t make it. It’s ugly but it cooks good. Here’s a pic of it from a cook earlier last summer.
