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later4ya
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Started the Big Joe @ 11:00pm in slight rain. Used Kamado Joe Lump and pecan chunks. Temp settled in at about 245°. Started the Brisket 13# brisket at 12:10am. Adjusted the vents to @ about 2:10am to get the down to about 215° so I could grab some sleep. Woke up @ 7:10am, Big Joe temp was @ 200°- kicked it back up to 245°. Brisket was in the stall.

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At 8:20am. I started to worry about getting it off in time to start the turkey so, I set the temp to 285° and wrapped in butcher paper. 

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Pulled it at about 9:35am with temp at 200° and probing tender in the flat- set aside to rest.

Seasoned turkey with dry rub and butterflied it on Tuesday. Left sitting on tray in fridge. 

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Kicked the temp up to about 305° and put the 23# turkey on- butterflied for an easy peasy even cook. sacrificed the presentation- we're eating at 1pm- won't be a whole lot of looking.

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5 hours ago, Robert W. said:

Man, that looks awesome! Did you have add more fuel when you switched to the bird?

No. Had the Joe fully loaded when i started. I did run into a temp stall of sorts about 90 minutes in. The Big Joe dropped to 280° and had a difficult time getting it back above 300°. Opened the vents full bore and used a large cookie sheet to fan a little air in and finally the temp started rising again.

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2 hours ago, dsarcher said:

Great looking cooks. I'll have some of both.

Thanks. The brisket was a big hit. The shrinkage on it during the cook was remarkable to see. Much more than i'm used to seeing during a cook. Maybe, it's just more pronounced since it is my smallest to date.

Probably should have cook a much larger one, I have none left to snack on. For the turkey, I tried something new and pulled at 150°. Trusting that the carry over cooking would 1) last at least 10 minutes to kill any salmonella while the turkey was resting and, 2) take the turkey up towards 165°. Upon slicing, I knew the extra redness in the thigh near the bone would not go over well with my audience. So, I sliced moistly breast. All of it was dripping wet with moisture.

The drip pan provided some interesting moments. DIdn't use on for the brisket. Had no issues throughout the cook. Inserted a drip pan under my extender rack and of course experienced yet another grease fire. That accounts for most of my turkey deep color. Good thing i caught it early.

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I was concerned about smoke flavor. The brisket was spot on. It was difficult to discern any smoke whatsoever on the turkey. i don't know whether i should have added more pecan chunks while ramping up the temps between the brisket and turkey. I'm sure when I open the Big Joe tomorrow, I'll still see unburned wood chunks. Great texture and great moisture and taste really- just virtually no smoke.

 

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