quote:

Originally posted by lastmanstanding:
[QUOTE]Originally posted by frayedends:
Besides the foil will tear easily on a smoker grate losing all your juices.

You have to lose some of the juices. Into a pan of beans below.

Last year I smoked a turkey on the Traeger for the first time and roasted one in the oven old school. The feedback was "Screw tradition" and smoke them all. This year I am smoking two 12 pounders using Meat Church Honey Hog. Anyone else smoking the bird for TG?

We always smoke ours. We brine and spatchcock it, done in about 3 hours for a 15-18 pound bird. My family won't let me do it any other way.

Let's see those turkeys!

18 pounder on my Yoder. Brined and spatchcocked.

Looks great Jeff!

Here are all the noms I made.

Thanksgiving Part II - smoked bone-in turkey breast with homemade rub, cranberry dressing, and jalapeño cranberry relish. Cooked indirect at 325 with oak lump and cherry chunks. It was delicious.





Not pictured - leftover turkey made into turkey enchiladas

You guys are making me hungry.

22LB bone in standing rib roast for Christmas day.

quote:

Originally posted by xantom:
22LB bone in standing rib roast for Christmas day.

That's a big one!


Costco was out of larger bone in rib roasts last weekend so we ended up with a 12 pound boneless this year.


The Mrs wants to be serving by 1PM or so on Christmas eve so I'll be up early firing up the KJ.

This turned out excellent! It was about 5 degrees out. I had to trim it a little bit to get it to fit

That looks amazing

X, that looks outstanding.

I third their opinions.

Wow Xantom, I may put that last picture as my screen saver.

Looks yummy!

Xantom those ribs look stellar!

I made some fowl tonight. Luckily, it wasn't foul.

Good lord this all looks phenomenal.

Thanks SP!

Here's some more. Did a hickory smoked chuck roast and chicken legs.

Xantom how long did that beast take on the Pit Barrel?

I pretty much gave up on mine. Even with the vent pretty much shut all the way I couldn’t get the temp down to that 225 to 250 for low and slow. 275-325 was about as low as I could maintain it. It still made some excellent product but it could have done better. Plus at those little bit higher temps it burned through the charcoal faster and on a long cook I frequently had to add more charcoal which only made things more difficult.

Now I picked up a Yoder YS480 wood pellet grill (kind of the extreme other end of the spectrum. My first project was this Ribeye which I did at 225 until I hit an internal temp of 120 then cranked it up and threw it back on for the reverse seat at 682. To say I was pleased would be an understatement

I did post this in the What did you make dinner thread but for those that missed it

The reverse sear. Pretty good grill marks and an amazing crust

image upload website





The grilled zucchini didn’t make the photo shoot but man was that amazing.

Dead bird parts on my brand new Yoder.