I have a hard enough time getting a normal sized can in there. This turkey breast has a little stand like what Dave showed. Almost there.
I have a hard enough time getting a normal sized can in there. This turkey breast has a little stand like what Dave showed. Almost there.
"Back after 5 years. I thought you had died.
don"
Splitting my time between the montane and the mesas
The woods are lovely, dark and deep.
But I have promises to keep,
And miles to go before I sleep,
And miles to go before I sleep.
What is the purpose of the foil? Build heat without more smoke?
"A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty” ---Sir Winston Churchill
"Political extremism involves two prime ingredients: an excessively simple diagnosis of the world's ills, and a conviction that there are identifiable villains back of it all." ---John W. Gardner
“You can’t go back and change the beginning, but you can start where you are and change the ending.” ---C. S. Lewis
Then why not foil everything? I have so much to learn.
First, if you did that, there would be no smoke taste imparted to what you are making---it would be non-smoked
Secondly, brisket is a challenge, often going 12 hours to 16 hours in the smoker---and left to it's own for that long it dries out.
I have a confession to make-----I wrap mine up after about 6-8 hours and and put it in the oven---and turn the dial to 250 and take a nap
Being a "purest" with a hand stoked fire and manual dampers for temp controls ain't as glorious as it might sound----the meat doesn't give a damn
"A pessimist sees the difficulty in every opportunity, an optimist sees the opportunity in every difficulty” ---Sir Winston Churchill
"Political extremism involves two prime ingredients: an excessively simple diagnosis of the world's ills, and a conviction that there are identifiable villains back of it all." ---John W. Gardner
“You can’t go back and change the beginning, but you can start where you are and change the ending.” ---C. S. Lewis
The foil is just one way of doing it. There are as many ways of doing things as there are fat dudes with opinions.
I wrapped this one in foil after 7 1/2 hours in the smoke. Thats plenty to get the flavor. I then took it up to 205 degrees wrapped in the foil with a splash of “mop sauce” in it, another 3 1/2 hours. Shame on me for not checking, but it was probably 150 ish when I wrapped it. The mop sauce for me on this one was a broth/apple juice/coke/worstershire mix (pretty common). I’m lazy so I did something I could spray this time. Used coke instead of beer because I used a rub with no brown sugar and I wanted a little sweet.
That last little while in the foil really makes it tender, but someone else will argue I’m not doing it right.
As for the turkey breast, I take the skin off because I don’t care for it after being smoked. To keep things moist, I mop it with garlic butter. It gets cooked to 165 degrees. The kids like the cold smoked turkey way better than the one done in the oven.
There are a million ways to do it. If I find an easy way I tend to stick with it.
"Back after 5 years. I thought you had died.
don"
Splitting my time between the montane and the mesas
The woods are lovely, dark and deep.
But I have promises to keep,
And miles to go before I sleep,
And miles to go before I sleep.
Here is a link to a thread I posted about the smoker I currently use.
A good thermometer is the best accessory you can get. Consider it mandatory. I really like my Inkbird with remote. There is a link to it in the thread.
The only way of discovering the limits of the possible is to venture a little way past them into the impossible - Arthur C. Clarke