Mark Jacobs

Cooked on the BB 32.

Costco had lots of them just before Christmas. $2.99/lb

First time. It vastly exceeded my wife's expectations. A simple honey bbq rub was applied.

Very nicely. I started the cook about 11:00pm, left it alone overnight at about 200-225. Raised the heat to 240 early morning. Wrapped it in butcher paper when it hit 168 internal, stayed on the smoker for another few hours until it was probe tender about 200-205. Moist and smokey.

Sliced.

Before wrapping.

Smoked a 9 pound prime brisket today. A little over 12 hours for the cook.

Nothing too special but still delicious.

Here’s what I put in the drip pan that was under the turkey to make the gravy. Turkey parts, onions, carrots, celery, chicken stock. The turkey parts were browned first and the pan deglazed with the chicken stock. Once the turkey was done the remaining liquids in the drip pan was poured into a saucier and reduced. Right before serving I added a roux. Most delicious gravy I’ve ever had.

The sugar in the rub got a little burnt but the meat was totally delicious.

The drip pan under the turkey is filled with chicken stock, turkey parts, onions, carrots and celery. We’ll use that as the base of our gravy.