Mark Jacobs

Smoked for a few hours with a Texas BBQ rub, then braised in a dutch oven for almost five hours with onions, garlic, beef and chicken stock. During the braising the temperature up at the top of the dome as between 350 and 400, The smoking was more in the 250 degree range.

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.