Skip to main content

8 replies

Black Brisket & Upcoming Turkey

FM Former Member
OK, I just cleaned up from dinner at which we had my first "real" brisket from the CS. I used 3 pieces of hickory (~6 oz) on a 7 lb brisket. I smoked for 8 hrs at 200 deg. Checked temp at 140 after that time and put it back in at 225 for 45 mins. Temp got up to 150, but brisket was BLACK even after the 8 hrs. Too smoky/bitter for me. I think I used too much wood and it is possible that the wood was old (is that possible?). Is there some recommended way to store the wood?

I'd like to do a turkey for Christmas, but my wife brought home an 18 1/2 lb monster (it was the smallets the community mercantile had, she said). Is it going to be safe to smoke that big dude? How do I avoid that "too much smoke" bitter flavor? Should I abandon smoking plans for it? I'm new at this so any help would be appreciated.

I've been spoiled on Kansas City BBQ (Gates, Arthur Bryants, LTs, Smokestack, etc.) so I'm not sure that I'm ever going to be satisified with the way the CS smokes things, but I sure love BBQ and really want to give it the old college try. Any info appreciated!

Thanks!
Original Post

Replies sorted oldest to newest

G greynMember
Honeybear don't become discouraged. With a little pratice you will be making Q comparable if not better than those listed. I sounds like you used to much wood for the brisket. I usually only use 2-4 0z for a 14 lb packer briskey. Also it appears you took it off to early. The brisket should cook to an internall between 185 and 200.

I would recommend that you read the past forum topics, a lot of Turkey lately and also read Smokin Okie's 101s. Especially for turkey if you plan on smoking it.

Smokin's 101s

Turkey 101
Happy Holidays Smiler
FM Former Member
If you aren't concerned about looks, you could always cut the turkey in half and smoke half and bake the other half. Less wood might be a good idea, and could switch to something lighter than hickory such as apple, maple, ... There's been lots of discussions about wood types here.

Age of wood doesn't seem to make much difference as long as it isn't starting to get rotten. Punky wood makes lots of not-so-good tasting smoke.
FM Former Member
Honeybear......I'm with greyn on your brisket issue, too much wood for a brisket that size and out of the smoker too soon.
Smokin's 101 will save the day for you with the turkey and his "holiday turkey brine" is easy and fantastic! I prefer using apple with turkey...or apple and a small amount of hickory. Have a great holliday season and hang in there! You will tame that smoker.
Bill
FM Former Member
Honeybear,
I just did my first smoking in my CS. Got it used at the Bargain Cave at Cabelas (great price).
Did a 5 lb brisket. Marinaded in spicey vinagrette/beer/tbsp brown sugar for 24 hours. Then, applied a BBQ rub for 1 hour before cooking. Using 2 oz of hickory only, cooked at 225 for 8 hours getting internal temp of 170-2. Then 5 hours at 180 to get an internal temp of about 175. Turned out really good. Just finished a sandwich of it today with Famous Dave's Devil's Spit BBQ sauce (now my favorite over Gates, Bryant's, Jack Stack).
In fact, Famous Dave's uses the pro models of the CS for their smoking. Know the people there as my daughter is a hostess there.
Is this heaven or what, I and my son work part time at Cabelas in camping and food prep and my daughter works at Famous Dave's.
You're not far away in Lawrence. Talk to Rusty or Keith some time in Cabelas. They know a lot about smoking. I am usually there on weekends too (Steve).
I am really glad I got that one.
FM Former Member
Thanks for all the advice! I'm sure that I'll get the hang of this one of these days. The idea about cutting the turkey in half is pretty good. That way at least we'll have something to eat if I should screw up the turkey like the brisket (I hope not!). I'm really glad that I bought this and will not abandon it easily. Everyone in my family likes BBQ and I'm sure once I get the hang of it everyone will appreciate it. I just have to keep trying. I've got hickory, apple, cherry, pear, peach and oak, most of it from around here, so I should be set.

Again, thanks for all the advice. Keep it coming. You guys are great!

Honeybear
FM Former Member
You don't have to cut your bird in half.It will cook just fine as a whole bird.
Before placing the bird in the cooker, apply some olive oil to the bird. Place the bird in cheesecloth or a stockinette. Soak the cloth in vinegar so it won't stick to the skin. When it's done remove the cloth and wipe the oil off the bird, this should keep most of the black off the bird.
Darcy

Add Reply

Post

Membership Required

We're sorry. You must be signed in to continue. Sign In or Register
×
Are you sure you want to remove from your Block List?
×
Loading...
×
When you block a person, they can no longer invite you to a private message or post to your profile wall. Replies and comments they make will be collapsed/hidden by default. Finally, you'll never receive email notifications about content they create or likes they designate for your content.
Note: if you proceed, you will no longer be following .
×
Link copied to your clipboard.
×