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Author Topic: Thanksgiving Smoke A Thon  (Read 489 times)

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Radar Dog

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Thanksgiving Smoke A Thon
« on: November 21, 2017, 11:17:20 AM »
It’s time to impress the guest PLEASE assist on your suggestions for Smoke Brisket?
1.   What type of rub & recipe?
2.   Wrap with foil or butcher paper? 
a.   I have been using foil for all my 5 other briskets
3.   Any other thoughts?
For my Thanksgiving Smoke A Thon I will be smoking a Turkey, St. Louis Ribs and raw Kielbasa.   
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Kristin Meredith

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Re: Thanksgiving Smoke A Thon
« Reply #1 on: November 21, 2017, 12:52:26 PM »
« Last Edit: November 21, 2017, 12:53:59 PM by Kristin Meredith »
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Free Mr. Tony

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Re: Thanksgiving Smoke A Thon
« Reply #2 on: November 21, 2017, 01:25:02 PM »
I like a spicy southwest rub mixed with espresso powder on my briskets. Lately, been cooking straight through, no wrap, then wrapping in butcher paper. Million ways to do it. Have fun.
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Radar Dog

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Re: Thanksgiving Smoke A Thon
« Reply #3 on: November 21, 2017, 08:29:42 PM »
Thanks
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pdf256

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Re: Thanksgiving Smoke A Thon
« Reply #4 on: November 21, 2017, 09:34:55 PM »
I will be doing mine with a Santa Maria style rub and wrapping in foil at 160F.

I have two small Bison Briskets and two slabs of ribs that I will be doing for Thanksgiving at my wife's family gathering.
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Paul Francis Camp Chef Woodwind with sear box Traeger Jr Elite Unni Pizza Oven (got it!)
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