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The BIG cook is almost done.

idahomikeidahomikeMember
This has been a long 5 days, and it is coming to a close. Started with 25 pounds of cold smoked cheese It was devided up between Sharp Chedder, Pepper Jack, and Swiss. This was done in the 045. I did 2 racks of Dino ribs for dinner in the 009. Several days of prep work, and smoked 2 turkey breasts that I halved an deboned They totaled 21 pounds before the deboneing. They went in at 10 am yesterday and finished around 1:30 pm. Let the smoker cool down a couple of hours, and then loaded 3 Packer Briskets that totaled just over 45 pounds. Started these at 4:30 pm. The first on finished at 10 am, the second at 12:45 pm, and I am waiting for the last one to finish. The turkey and briskets get delivered to a party in a couple of hours. The briskets are wrapped and in a warm cooler. The turkey will be served cold. The first brisket weighed 16.87 pounds and looked like this before wrapping:

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idahomikeidahomikeMember
Smokin Maine: All 3 of the briskets were Wally World. We have 3 Super Centers with in 20 minutes. I called all 3 of them trying to locate 3 briskets over 15 pounds. Someone finally got tired of talking to me about 5 days into the search, and told me: "all of the brisket is back ordered". I drive to 3 different Wally World Super Centers, and came home with the 3 biggest briskets they had. Thanks for the compliments.
idahomikeidahomikeMember
Vicki: I am terrible about keeping notes on time. I am old and retired. I don't wear a watch, and for the most part, I can figure out what month it is as long as you don't ask me at the start or end of the month. I pulled the Turkey breasts out of the smoker when they hit 145 degrees, and put them in a 350 degree oven until they hit 165 degrees. For me, it would have been easier to do a whole turkey.
idahomikeidahomikeMember
Vicki:

I have done lots of turkey over the last 10 years. I usually inject my whole turkey with one of the injectable marinades, load the cavity with aromatics, and rub the outside with a compound butter with fresh herbs, orange blossom honey, and butter. I have wanted to try the brine, but I always seem to be smoking these for a big dinner, and don't want to experiment with brining for these. i will do a big chicken once all of the holiday cooking is over. The breasts were whole breasts when they started, and I had never done these before. i started fiddleing, and by the time I was done, they were deboned halves. I put these in a big zip lock with the marinade, and left them for a little over 24 hours. placed them on a bed of aromatics, and rubbed them with the compound butter. They turned out fairly good, but were slightly drier than my whole birds turn out.

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