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[FireTechMike]

Brisket went well. Ended up using a mustard binder, MC Gospel, S&P, and a little garlic powder. Put the 9 pounds of brisket on at midnight at 225’. By 5 am it was 165’. Wrapped in paper at 7am (around 165’I.T. Still) . By 9:30 it was 200’ and probe tender. Done a little too early for supper, so I kept it in a cooler wrapped in foil until 3pm then threw it in the oven at 170’ for a couple hours until supper. It was hot, tender and delicious.

 

[FireTechMike]

Did up 17 lbs of Turducken sausage. Some for our Canadian Thanksgiving dinner in a couple of weeks. This was done as a fresh Sausage. I wasn't a big fan of the ones I smoked last year
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RustyJake. Your recipes always look great. Inspirational!
Did the turducken turn out better this year?

 

[RustyJake]

RustyJake. Your recipes always look great. Inspirational!
Did the turducken turn out better this year?

Turned out great. It will improve even more as the flavors meld a.bit from sitting in the fridge overnight. Last year I smoked half of them, and I found they were better as a fresh Sausage.
I used a larger casing this year and changed up the recipe a little.