Brisket n Turkey

Had a 10 lb choice packer, and a turkey breast for salads for lunches this week. A few legs for snackin, and a turkey breakfast sausage for well, breakfast.

The brisket was smoked in the WSM with a dry foiled empty water pan over B&B lump (1st time I used it) using TX Wild at an ave 290*. It took 4 hrs, and I removed at 197* to the cooler for resting.

The turkey was smoked indirect on the performer at 325* using RO lump and the last of my Plowboys Yardbird rub.

The plated pic is with a vidalia onion with butter and Tony C's, (wife put together the rest) a foil pack of zucchini, red potatoes, peppers with olive oil and S&P, some cracked wheat bread with a mixture of romano, parmesan, asiago, basil leaves, chives, and some rotel tomatoes.

Good stuff...

Here is the complete slideshow if you want more...

Hott damn I need to make a trip back home and stop by yours on the way! That's beautiful right there!

Whoa...that looks fantastic! I shouldn't have looked at it at 9:30 in the morning though...now I have to wait 3 hours before heading home for lunch!

wow great looking food making me hungry!

Good lookin eats

ThomEmery wrote:Good lookin eats

Hi Thom!

I'm glad to keep bumpin' into you on different forums, but I really need to call sometime!

Glad to see you over here...it's a very friendly bunch of guys.

Carpe 'Que,
Jim Rhino