Recent content by tribunal88

Here's the recipe I'm using. https://ewerickson2.substack.com/p/brisket

I've smoked points and flats separately, but for Super Bowl this year I planned on just doing the whole thing. My wife asked if I could trim down the fat between the point and flat before smoking it to make it leaner (she's a dietitian by trade). Is this a bad idea? Will this dry things out too...

A couple week ago, Chef Greg posted a Youtube video on how to smoke and glaze a spiral ham. Looks delicious but he didn't post directions on the glaze. Anyone at Recteq able to clue me in to his recipe?

Sounds like I just need to stick with the oven then. This stuffing needs to be in the bird or it doesn't taste as good (I've cooked up some on the side before). Thanks for the input.

I can avoid the "danger zone" most likely by cooking it at higher temps (250-275) to shorten the cooking time. At the higher temps though, am I just turning my smoker into an outdoor oven at that point and not getting any smoke flavor?

The fair Jennifer is a registered dietician. It took a couple years to win her over to the stuffing, but the flavor and texture don't work unless its cooked in the bird. That's why one of the questions was whether the longer cooking would dry out the stuffing.

First year as an owner of the 590 and I've thought about smoking a turkey this year. However, I've hit 2 snags. 1) Can you stuff a turkey when smoking it? Is this even a good idea or does it ruin the stuffing with the longer cook times? 2) My wife bought a 16.3 lb. bird, but I have read that...

Much appreciated.

I'm new to smoking and I was wanting to try this recipe on Monday, but I need a clarification. https://www.recteq.com/blogs/beef-recipes/brisket-burnt-ends Step 3 says "Wrap, refrigerate, and let stand overnight." It never says when to unwrap it though. Before I put it in the smoker on step 4...