What's cooking today? 🔥 Pics are necessary!

[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.

 

[RustyJake]

Pork Tenderloin, rolled with some high heat cheese, onions and jalapeños, wrapped in bacon.
On the grill.at 275°F and will bump to 325°-350° to finish

 

[RustyJake]

It turned out great

 

[RustyJake]

Starting a couple of brisket portions for some Montréal Smoked Meat.
I am using an equilibrium brine that I altered from the online recipe posted on the forum. Should help eliminate any over salting issues from using Meat that wasn't 12-14 lbs
Now this sits for 14 days


Then smoked and then steamed

 

[RayClem]

Starting a couple of brisket portions for some Montréal Smoked Meat.
I am using an equilibrium brine that I altered from the online recipe posted on the forum. Should help eliminate any over salting issues from using Meat that wasn't 12-14 lbs
Now this sits for 14 days


Then smoked and then steamed

Montreal smoked meat, Vancouver style!

 

[RustyJake]

Montreal smoked meat, Vancouver style!

Have to represent the island on the west coast. @FireTechMike has been showing me up with his MSM. Been a while for me. But it made me get off my butt and recalculate the ingredients to make it easier to do.

 

[FireTechMike]

Smoked Brisket With Chorizo-Cheese Fondue in Potato Skins​

From delish.con

 

[RustyJake]

Tonight is wing night here


And done

 

[Slimpicker]

Did a nice little Aldis prepacked 5lb Brisket (just a flat but with fat cap) for only $23

Slow and low (200ish) till 165IT, then wrapped in paper and foil. I didn't want hot foil touching my brisket and I didn't want the flat to dry out.
At 203ish I shut down Traeger and left it on for about an hour, it was still 189 when I went to take it off.
JUICE WAS EVERYWHERE!!!! I had no problem with this method and this little thing gave off more juice than larger briskets!!
I ate that plate and probably gonna make chopped sammies or chili with the rest