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Brisket went well. Ended up using a mustard binder, MC Gospel, S&P, and a little garlic powder. Put the 9 pounds of brisket on at midnight at 225’. By 5 am it was 165’. Wrapped in paper at 7am (around 165’I.T. Still) . By 9:30 it was 200’ and probe tender. Done a little too early for supper, so I kept it in a cooler wrapped in foil until 3pm then threw it in the oven at 170’ for a couple hours until supper. It was hot, tender and delicious.
 

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RustyJake. Your recipes always look great. Inspirational!
Did the turducken turn out better this year?
Turned out great. It will improve even more as the flavors meld a.bit from sitting in the fridge overnight. Last year I smoked half of them, and I found they were better as a fresh Sausage.
I used a larger casing this year and changed up the recipe a little.
 
Pork Tenderloin, rolled with some high heat cheese, onions and jalapeños, wrapped in bacon.
On the grill.at 275°F and will bump to 325°-350° to finish
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Starting a couple of brisket portions for some Montréal Smoked Meat.
I am using an equilibrium brine that I altered from the online recipe posted on the forum. Should help eliminate any over salting issues from using Meat that wasn't 12-14 lbs
Now this sits for 14 days
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Then smoked and then steamed
 
Starting a couple of brisket portions for some Montréal Smoked Meat.
I am using an equilibrium brine that I altered from the online recipe posted on the forum. Should help eliminate any over salting issues from using Meat that wasn't 12-14 lbs
Now this sits for 14 days


Then smoked and then steamed


Montreal smoked meat, Vancouver style! ;)
 
Montreal smoked meat, Vancouver style! ;)
đź‘Ť
Have to represent the island on the west coast. @FireTechMike has been showing me up with his MSM. Been a while for me. But it made me get off my butt and recalculate the ingredients to make it easier to do.
 
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