Hi everyone, first post ever (!) but I've been reading this site for years. Tomorrow about 20 of our closest friends are coming over and I hope to provide them with a feast! Here's the game plan:
5.6 lb brisket
Going to try a new method I just read about: Rubbed the beef tonight, going to put it in a roaster pan with a wire rack and 1-2" liquid inside (probably the random Coors Light in the fridge I've been trying to get rid of), fat side up. Cook at 275 till done. Last time I made brisket, I did the old fashioned way (beef in WSM, foiled after about 6 hours, cooked some more). Came out un-sliceable, like stringy so I think that means it was overdone. It tasted amazing, it was just "pulled brisket" instead of sliced.
4 lb pork shoulder (bone-in)
Rubbed it tonight. Going to inject with apple juice and apple cider vinegar in the morning. Will smoke for a few hours, then mop for a few hours. Then I will foil with the mop and keep it like that until done.
1 bone-in split turkey breast
Brine tonight. Rub tomorrow and then will smoke for a few hours until done.
The only problem will be to maintain the smoker temp with all that meat going in at various times. I don't have any fancy gadgets on my WSM (yet) so I have to do it the old-school way (adding wood and hoping for the best). I plan to use cherry and hickory wood. Also, for the brisket, it says to take the water pan out, but I think I'll need the water pan for the pork and turkey. So what should I do?
Thoughts? Thanks! If I figure out how, I'll post photos tomorrow.
Fly Navy
5.6 lb brisket
Going to try a new method I just read about: Rubbed the beef tonight, going to put it in a roaster pan with a wire rack and 1-2" liquid inside (probably the random Coors Light in the fridge I've been trying to get rid of), fat side up. Cook at 275 till done. Last time I made brisket, I did the old fashioned way (beef in WSM, foiled after about 6 hours, cooked some more). Came out un-sliceable, like stringy so I think that means it was overdone. It tasted amazing, it was just "pulled brisket" instead of sliced.
4 lb pork shoulder (bone-in)
Rubbed it tonight. Going to inject with apple juice and apple cider vinegar in the morning. Will smoke for a few hours, then mop for a few hours. Then I will foil with the mop and keep it like that until done.
1 bone-in split turkey breast
Brine tonight. Rub tomorrow and then will smoke for a few hours until done.
The only problem will be to maintain the smoker temp with all that meat going in at various times. I don't have any fancy gadgets on my WSM (yet) so I have to do it the old-school way (adding wood and hoping for the best). I plan to use cherry and hickory wood. Also, for the brisket, it says to take the water pan out, but I think I'll need the water pan for the pork and turkey. So what should I do?
Thoughts? Thanks! If I figure out how, I'll post photos tomorrow.
Fly Navy
