Brisket & turkey & cheese! Oh, my!

[Ka Honu]

Not sure why, but I always seem to smoke on Thursdays.  Yesterday's two-phase project included 20 lbs. of cheese (Tillamook sharp cheddar & pepper jack) plus 2 lbs. of chicken, cheese & poblano sausage from Sam's Club, then a brisket and a turkey.

Prepped and rubbed the brisket WTS-style on Tuesday evening and brined the turkey Wednesday night with some coffee and Jack Daniels added to my pretty standard salt-maple syrup mix.

I had an "Oh, SH*T!" early in the process this time (I always have one of those; it's part of the deal).  I dropped the smoke generator while I was setting up for the cold smoke and bent the rails and feeder all to Hell.  Luckily a little work with a pair of pliers straightened it all out again with no apparent ill effects. 

Ice in the drip tray and more ice in the bottom of the box and the cheese & sausage went in for 3 hours of cold-smoking (apple & mesquite).  Box temp stayed around 70^o - not bad for a Hawaii smoke.



Took them out and let them rest while I reconfigured for the bird & beef.

Rubbed the turkey with a Cajun mix (essentially Emeril's without salt and with some chili powder) and put it and the brisket in for 4 hours of mesquite. 



Vac-packed the cheese - the goal was to have it available for holiday parties and gifts (Well, some of it - the rest is for us, naturally).  Froze the sausage for grilling later.

Took the turkey out at 125^o IT and finished in TBE.  It came out like both smoked and (infrared) fried turkey should - nice smoked taste with the Cajun thing going from the rub and crisp skin.  Gonna be some great soup from that stock, too.



Boated the brisket (Sorry, Pachanga) and put it in a slow oven overnight.  I couldn't wait to slice into that tender puppy this morning - didn't even wait for SWMBO to get out of bed.  It was awesome (Thanks again, WTS!).





My work here is done (except for eating and jealously guarding any leftovers).

[Tenpoint5]

Nice cook Ka Honu!

I'm guessing that the toothpick is so you can remember the direction of the grain for slicing? Great Idea I don't remember seeing that one before.

[HawkeyeSmokes]

Looks great Ka Honu! And the shipping to the main land  isn't really all that bad so the rest of us can have a taste!  ;D

[Hopefull Romantic]

Yes sir that is great looking food you have there.

The waiting on the cheese sucks though. I have smoked cheese the night before I left on my business trip. They have been sitting Secretly, in my fridge waiting. Cant wait.

HR

[Ka Honu]

... And the shipping to the main land  isn't really all that bad so the rest of us can have a taste!

I'd be glad to do it, Hawk, but they tell me there's no ZIP code for Iowa.

I'm guessing that the toothpick is so you can remember the direction of the grain for slicing? Great Idea I don't remember seeing that one before.

Good guess.  I put one in the fat before covering everything with rub - removed it for initial slicing and reinserted on the big chunk (about half) that's going into the freezer.  I thought I got the idea here but who knows?

[HawkeyeSmokes]

... And the shipping to the main land  isn't really all that bad so the rest of us can have a taste!

I'd be glad to do it, Hawk, but they tell me there's no ZIP code for Iowa.


But, I'm in WI. We have lot's of Zip codes. Honest!!  >:(

[Pachanga]

Ka Honu,

No offense taken on the boating.  After all, you are on an island.  As I clearly state in the Manifesto, foiling or boating will produce a "great, tender, tasty product."  It is simply a personal preference.  I just presented another method for people to try.  I invited people to try both techniques and use the one they like best, but at least understand why a technique is being used. I think that is a reasonable and fair stance.  For others, it is arrogant, blasphemous and leaves a lot to be desired.  Most understood my intent, some did not.  

Kind of like writing in blue.  I always know that it is your post and I will soon have a smile on my lips after reading your island trash talk.  Blue is your preference and that should not bother me.

I always keep the Tillamook sharp cheddar & pepper jack in the refrigerator. Good choice.  I have never smoked any cheese and need to read up on it through all the information on the board and recipe site.  Are these two cheeses your favorite smokers?  How was the apple/mesquite combination?

I am with you on boiling that carcass.  I roast about six turkeys a year and enjoy the stock for beans, soups, gravy, etc.

The brisket looks great and has a nice color and bark.  I am with other posters on the leftover brisket juices, it can bring a lot of flavor to the party in different ways.

Thanks for posting and inspiring me on the cheese.  The holidays will be a perfect time for it.

Good luck and be careful where you cut the cheese,

Pachanga

[CB]

In just a couple of weeks - I'm hoping there's a tasty treat in store for us when we see you! 

FYI - I'm making a mandatory inspection on Oahu to see that Ka Honu is operating all of his equipment in a safe and appropriate manner. These are some of the sacrifices I make, no need to thank me. I'll take one for the team and suffer through it all.

[Ka Honu]

Pachanga -

• My font choice is principally because I find boldface easier to read and I don't particularly like bold black type.  I still don't understand why I do this - I already know what I said so I should be lobbying for everyone else to use a more easily readable (for me) font rather than using it myself.  On the other hand, it allows people to easily recognize my ramblings and read or skip as they see fit.
   


• Won't know how the smoke mix turned out on the cheese until sometime next month (I age it for at least two weeks before tasting).  Perhaps CB will help me judge - he gets here just about the time it will be ready.
   


• This was my first time smoking Tillamook.  It usually doesn't last long enough in my house to smoke.  This time I was smart enough to wait until the night before to buy cheese.
   


• Just finishing up the stock.  Looks like some for the next turkey (gravy) and some for the next batch of gumbo (probably in early December).  On the other hand, I might use it to make some other kind of soup this weekend.  Decisions, decisions, decisions.
   


• I boat because I'm lazy and not usually willing to devote the extra time and effort to "tending" that comes with your style.  I do, however, miss the crunchy bark/burnt ends so do one by your "traditional" (I ain't going there on "authentic") method every once in a while.  Besides, most people here don't know from bark.
   

[Quarlow]

Your a good man CB, and we thank you in advance for all you will be stealing from his freezer and delivering to each of us.

[westexasmoker]

Mighty fine looking brisket there Ka Honu!

C

[Ka Honu]

Mighty fine looking brisket there ...

It's pretty much your fault.  Thanks again!

[westexasmoker]

Mighty fine looking brisket there ...

It's pretty much your fault. 

Just doing my part, I'm usually at fault here at the house!  ;D

C

[ArnieM]

OK, KH.  How's this? 

All of that stuff looks mighty fine.  Yep, if you're doing cheese, might as well load up the smoker.  I will be doing some soon for me and gifting.

I know you're a very valued forum member.  You're always willing to sacrifice, tasting and evaluating everyone's efforts.  I'd like to return the favor.  SEND ME SOME OF THAT STUFF  ;D ;D

[Pachanga]

Ka Honu,

Thank you for answering all of my questions.  My ignorance on aging the cheese proves that I have never smoked any.

I like the blue.  I am not complaining at all.  You have good reasoning.  Maybe you should write a manifesto on the subject.

I sometimes roast the leftovers from my first boiling and when they are well browned, I boil again.  Pretty nice flavor and worth a try.  It may need reducing.  Gumbo sounds just right.

My "traditional" method of brisket smoking doesn't take much looking after in the Bradley.  I don't call it lazy, just efficient.  Set a remote thermometer next to the recliner and wake up when the alarm goes off.

Good luck and hang ten,

Pachanga