Not smoking tomorrow.

Deep frying 3 turkeys, though.

Including one "salt-free"...in peanut oil. Don't ask.

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Yesterday morning I started a 10 pound brisket in the sous vide. Cooking it at 155 for about 40 hours.

Tomorrow morning going to a buddies house and he will finish in a green egg at about 250 with heavy smoke.

Thanksgiving will be glorious.

Not smoking, but grilling a 21lb turkey tomorrow over the Kingsfords. Glorious indeed.

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That's a big bird. How long does that take to cook?

Seems difficult to cook evenly.

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3.5-4.5 hours. I've done it three times before, and its been great every time.

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I'm curious how you do it. It has to be indirect, correct?

It's such a large bird. Either your grill is huge or you've got a method to make it even. I'm intrigued.

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Spatcock maybe? I’d like to try on the egg but that’s pushing it. Maybe a 16.

Standard Weber grill. Indirect heat, yes. 60 charcoals into the chimney. Dump roughly 30 on each side. Add 6-8 fresh briquettes to each side every 45-60min. Turkey goes into a foil roasting pan, and I slice an orange in half and put it into the cavity of the bird. Sage, tyme, rosemary, whatever else I have too. Rub the breast with some olive oil, and salt & pepper. Thats it.

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Seriously? I figured you would add the Hershey's kiss even if it wasn't true...

Anybody made White Castle stuffing before?

3 six lb turkey breasts on the smoker. I gave Frank's orange in the cavity a go on each one too.. Quarter inch of apple juice in pans too.

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3 birds fried. Ready for the Bears game.

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Great bark!

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Yes, we’ve done that the last several years. Very good but this year we’re going with hot salami stuffing. Same concept except it uses 2-3 hot salami sandwiches from Gioias deli in St. Louis instead of sliders. Note: hot refers to toasting the sandwich, not spicy meat. Ironically you don’t use toasted sandwiches for this though. Just salami, cheese and onion. It being St. Louis we are going with Provel cheese. The salami is not the kind you get at The Jewels either. I highly recommend it if you’re in the area. Looks interesting...we’ll know in an hour or so.

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Wow

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That looks great, Turd.

Man how many times I've heard that!

Seriously, how was the brisket, TF? It looks more done than the usual bloody rare that some of my family does not appreciate. Yours still looks juicy, not dry, but more medium or medium rare. And great bark, as well.

Turded out absolutely fantastic. This was my second brisket ever and I've been teaching myself. Please correct my wording if I'm using the wrong terms.

TEffective - My second brisket, but I've never heard of one bloody rare, are you thinking prime rib?

The brisket was 10 pounds when I started, so that makes this a texas brisket? A regular brisket would weigh in around 4-6 pounds, how are they cutting that out of the texas cut. Is the smaller briskets just the flat with most of the point trimmed out?

I do all my BBQ with a sous vide and I'll put mine up against anything down in Atlanta. Its basically cheating, I have no right to make BBQ this good the first time just trying something out.

Started with the 10 pound brisket. Left it untrimmed and heavily salted and peppered both sides. For all my BBQ I hook up my cordless drill to my pepper mill and I'll crank out about 1/2-1 cup of fresh ground pepper. This is a game changer. I'll seal this up in a zip lock bag and leave it in the fridge over night. Next morning I'll get it out and reapply a layer of salt, ground pepper, paprika, and ground mustard.

I cook the meat out of a coleman cooler. The sous vide will keep the water at a consistent 150 temp and I submerge the meat in the zip lock back. As you submerge the bag you force the air out so the bag will be completely submerged in the water. The meat will then sit in this water bath for the next 30-48 hours sitting at a 150 degree temp.

When it finished cooking in the sous vide, I drained out roughly 3 cups of rendering. This can be used to make beef gravy or aus jus. If you are a cooking pork, mix this a BBQ sauce and simmer for the best sauce every.

Back to the meat, take it out of the bag and pat dry it. Its been marinating in its own juices for 30 hours and you want its surface dried before moving on. Apply another round of salt and pepper . From here I threw it on my neighbors green egg for about 90 minutes at about 300 degrees. Ideally it would be for 2-2 and a half hours but he was smoking a turkey. Once he finished I brought it home and left it in the over at 225 while everything else was prepared. It probably spent another 90 minutes in there as the other sides were prepared. Before finally plating I pulled it out and sealed it up from 10 minutes to rest it out. There was no juice in the pan from the oven. Just a touch of oil.

Carved it from the middle to the front. The amount of juice retained in the meat was shocking. The brisket cut easily with a fork, and didn't crumble like I usually get with dried out brisket. The smoke flavor was very consistent and not at all over powering.

On the brisket, is the point muscle considered the entire upper half section. Or is that considered the fat cap. The entire upper half was an ungodly delicious fat/meat combo that was only disturbing as it felt like eating fat but was out of this world tasty. I ate the brisket cutting straight down eating the top/bottom sections together. Others at just the leaner flat muscle.

For my next one I may cook at a higher temp to see if I can remember more fat from the upper piece and make it a touch more optically appealing.

That looks perfect to me, nice job. Where did ya buy the brisket?

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Nothing special this was from Sams club. Want to saw it was 40-45 bucks for 10+ pounds.

Wed: Dogs, Burgers, and Veggies
Thurs: Salmon and Lamb
Today: Pork Ribs, Steak, and Wings
Tomorrow: Chicken Kabobs

Give our troops my best when you send them off to war.

Damn, that's a lot of food.

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Even in an apartment complex decided to bust out the smoker for a 4.5 lb brisket today. Hopefully turns out well

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"30-48 hours"? That's a huge range. Do you check it at any point? How do you determine if it's done at 30/36/42/48?

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It's my understanding sous vide cooks food to a certain temp and then holds it there. As long as you aren't in the food temp danger zone 40-145 degrees for more than 4 hours you should be fine and not over cook it. I don't fully understand it and haven't tried it but I'd like to.

[quote="TurdFerguson"]Turded out absolutely fantastic.

Heelarous. Intentional or not.

a typical whole packer brisket is anywhere from 10-16lbs. just the flat is usually 6-8lbs.

the point is the end of the brisket that sets on top of one side of the brisket and kind of falls over that side.

next time you try a brisket, smoke it first for about 3-4 hours, then sous vide it. we've done it a few times and cook it for 48 hours at 140. we then put it back on a grill to bark it up again and call it good. They turn out great briskets but I prefer not dealing with the hassle and just cooking them the full time in the smoker.

salt/pepper rub is all, cook with oak/pecan at 250 until they hit 170, then i wrap it in butcher paper and take it to 200-205 then pull it. set it on the counter stick a probe in it till it hits 150-160 and then slice it up.

this is the one i did last night :

I bought one bone-in ribeye for $68 from a place called Carnivore in Oak Park. 2 lbs about 3 inches thick. threw firewood in the weber and cooked it down to near coals. Threw the meat right on the coals about 5 minutes/side. I learned this method from Dwight Eisenhower. Then about 10 more in the 350 oven since the thing was so damn thick. Thought I had nailed it perfect, even used a thermometer - dead center near the bone was 135. As it turns out the very center was probably about 100. I had sliced the thing up before realizing this of course. I gave my son the more cooked parts and I ate the raw part. Not bad but a bit chewy. Certainly not a $68 piece of meat.

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