joshareed/gist:642396af89b0c0910704

## gistfile1.txt
Brisket
=======
There's not much of a recipe.  I season generously with salt, pepper, and a bit of garlic powder.  I throw them on the smoker at 225F-250F.  I pull them when they hit an internal temp of 195-200F and wrap in foil to rest for at least an hour.  This usually takes around 12 hours on my BGE.


Turkey Breast
=============

I prepped the turkey breast as described in:
 - http://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html

It's currently dry brining with salt, pepper, and a cajun seasoning mix.  Instead of sous vide, I plan on smoking it for a couple hours at 200F or below to bring it to a final temp of 140F.  I'm going to attempt to make the skin crispy as described in the recipe.


BBQ Baked Beans
===============

I use a beans recipe based on:
 - http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/

I usually skip the bell pepper and the bacon on top, opting instead to mix it in.  I also will usually mix in some left over pulled pork or ham from the freezer just to get rid of it.  I'll finish it on the smoker but it tastes almost as good from the oven if you don't have the smoker space.  This is always a hit at parties.


Cheesy Core Casserole
=====================

I make a cheesy corn recipe based on:
 - http://www.saveur.com/article/Recipes/Corn-Casserole-Recipe

The only change I make to the recipe is to add a can or two of green chiles.  I'll be finishing this in the smoker but it tastes just as good from the oven.


Pig Shots Appetizer
===================

Finally, I'm making up a few of these:
 - http://meatventures.com/pig-shots-slice-of-sausage-wrapped-with-bacon-stuffed-with-cheese/

They're pretty good.  I tend to skip the brown sugar myself because I'm not a big sweets guy.  These are decent from the oven but really tasty from the smoker.
	Brisket
	=======
	There's not much of a recipe. I season generously with salt, pepper, and a bit of garlic powder. I throw them on the smoker at 225F-250F. I pull them when they hit an internal temp of 195-200F and wrap in foil to rest for at least an hour. This usually takes around 12 hours on my BGE.


	Turkey Breast
	=============

	I prepped the turkey breast as described in:
	- http://www.seriouseats.com/recipes/2014/11/sous-vide-turkey-breast-crispy-skin-recipe-thanksgiving.html

	It's currently dry brining with salt, pepper, and a cajun seasoning mix. Instead of sous vide, I plan on smoking it for a couple hours at 200F or below to bring it to a final temp of 140F. I'm going to attempt to make the skin crispy as described in the recipe.


	BBQ Baked Beans
	===============

	I use a beans recipe based on:
	- http://thepioneerwoman.com/cooking/2009/08/the-best-baked-beans-ever/

	I usually skip the bell pepper and the bacon on top, opting instead to mix it in. I also will usually mix in some left over pulled pork or ham from the freezer just to get rid of it. I'll finish it on the smoker but it tastes almost as good from the oven if you don't have the smoker space. This is always a hit at parties.


	Cheesy Core Casserole
	=====================

	I make a cheesy corn recipe based on:
	- http://www.saveur.com/article/Recipes/Corn-Casserole-Recipe

	The only change I make to the recipe is to add a can or two of green chiles. I'll be finishing this in the smoker but it tastes just as good from the oven.


	Pig Shots Appetizer
	===================

	Finally, I'm making up a few of these:
	- http://meatventures.com/pig-shots-slice-of-sausage-wrapped-with-bacon-stuffed-with-cheese/

	They're pretty good. I tend to skip the brown sugar myself because I'm not a big sweets guy. These are decent from the oven but really tasty from the smoker.