Amy G. (Momo)
TVWBB Member
Hey, I'm still pretty new here, only on smoke #3. I'll be starting tomorrow early, first day of school for the kids and I can wander in and out of the house as I please.
Here's the plan:
Brisket (my first time, unsure exactly what I'm doing with this)
boneless turkey (Butterball 3 lbs, already netted up)
1 rack pork spareribs
Wood: oak, maybe a touch of mesquite
My brisket pieces are small, two trimmed flats about 2 to 3 pounds each. Still researching a decent way to cook them, I know I'm "supposed to" buy the full pieces, but this is what I have. I have about 14 hours available from starting the chimney until food on the table, so wish me luck deciding on a reasonable method!
Hoping to smoke again later this month: pork butt plus beef ribs and pork baby backs.
I'll post more once I decide on a brisket method. I may do the two pieces differently and see what works best.
Here's the plan:
Brisket (my first time, unsure exactly what I'm doing with this)
boneless turkey (Butterball 3 lbs, already netted up)
1 rack pork spareribs
Wood: oak, maybe a touch of mesquite
My brisket pieces are small, two trimmed flats about 2 to 3 pounds each. Still researching a decent way to cook them, I know I'm "supposed to" buy the full pieces, but this is what I have. I have about 14 hours available from starting the chimney until food on the table, so wish me luck deciding on a reasonable method!
Hoping to smoke again later this month: pork butt plus beef ribs and pork baby backs.
I'll post more once I decide on a brisket method. I may do the two pieces differently and see what works best.