I generally will pull from several different recipes but here's what I basically did: https://howtobbqright.com/2019/03/21/smoked-brisket-pastrami/ Like this recipe, I skipped the steam and wrapped it and put it back on the smoker. I wrapped in tin foil (at 155 degrees) instead of pink paper though. I got it up to like 190 degrees and then the temperature started to drop (probably had something to do with the tinfoil) so i put it in the oven for another 45 minutes or so at 250, took it out to rest for 30 minutes, and then sliced.
I can’t tell if his stuff looks good or if it just over-seasoned, over-sauced stuff that looks cool on video.
Last week off before going back to work and trying to make it count with the Traeger. I feel like I did the lord’s work on this shoulder today:
Did you make the finishing sauce with those drippings. TELL ME YOU MADE FHE FINISHING SAUCE WITH THOSE DRIPPINGS.
In my early days contributing to this thread, I posted a pan of drippings and asked tandn for help turning it into a sauce. He responded like I was insane and it made me question myself. Apparently he thought I wanted to use all of it and just mix other shit in. Here I am like 8 years later and I still haven't used the drippings for sauce.
I’ve tried several times and it’s never been very good, smokey gravy sounds good but tastes.... like smoke. I’m sure I’ve not done it right though
Well boys, I was gifted a green egg minimax today. Any cooking tips, accessory recs or maintenance info will be much appreciated
I strain the fat off the drippings, add some rub/vinegar/honey (depending on the flavor I want), heat and mix with the pork after it’s been pulled. A little goes a long way and it’s always added that smooth mouthfeel without being greasy.
So... I tried my hand at bacon today on the traeger... will 110% be doing this again: Not bad for 1st dry and applewood bacon.
brisket and bacon wrapped chicken lollipops be resting in a cooler for the first time leave it in butcher paper and wrap with towels, correct?
Buddy is smoking either brisket or pork, and I'm going to smoke then fry wings. Anyone have any good tips on smoking then frying wings? Done it once and they were very good, but you couldn't really taste the rub. Similarly, anyone got any good sauce recipes? Been meaning to do some research this week but gotten busy at work
After doing a bit of research, I think I'm going to smoke fry the wings a few ways. For one batch, I'm going to brine them and another I'm just going to season them and let them sit in the fridge uncovered overnight (but see below). Then I'm going to smoke them around 200 indirect on Sunday morning, cool them down in the fridge for a few hours, then head over to a buddy's for the game and fry them there. After frying, I'll immediately season them as billdozer said, and then coat in sauce after a few minutes. What I can't decide on are two things. The first is the temp to which I should smoke them given that there's going to be a lag between smoking and frying. Some sources say ~175 (until done), and others say 140-150. Either way, obviously making sure they are done when coming out of the frier. The other thing I can't decide on is whether I should smoke them tomorrow and then let them sit in the fridge overnight before frying on Sunday. I've seen some sources online say that this is how Moe's does theirs. Similarly, also seen references to freezing them overnight after smoking but before frying. Anyone got any thoughts?
Brined them last night, and about to throw them on the smoker. Going to smoke indirect at as low of a temperature as I can achieve until they are at a food safe internal temp (~155-160), and then pull them off, bag them, and put them in an ice bath to stop them from cooking (parcooking them). Then going to fry them tomorrow whenever Largely following the same recipe as Home Team BBQ out of Charleston: https://www.starchefs.com/cook/savory/aaron-siegel/smoked-chicken-wings-alabama-white-sauce
I see lots of recipes for moink balls to mix something sweet with the BBQ sauce (cherry juice + margarine in one, grape jelly in another). Do you guys do that or just brush with normal sauce? I might just get a fruity sauce
So a local pitmaster here from Wright's BBQ who learned from Aaron Franklin told me where they get their meats. Creekstone Farms, said already pre-trimmed ready to toss on smoker after seasoning. Also told me he's tried snake river farms meats and said they were to fatty and it never rendered down enough for large scale cooking.
The brisket ended up finishing earlier than I anticipated it would. Should I be concerned with leaving it wrapped in a cooler for 5 hours?
Nice. I wanted to leave time for resting, but looks like this one is going to get a really nice rest.
I over rest pretty much anything that’s a longer cook. Used to try to time shit but hate being under the gun on something that takes so long.
https://jesspryles.com/recipe/beer-brined-bbq-wings/ I use a hoppy ipa instead of a Pilsner. Key is rinsing them and patting them dry before smoking. I am also a fan of doing a shake and bake coating before seasoning them.