If I may... You needn't pay more for less meat. Do the work yourself so can control the final product going into your cooker. Even if it's your first time, there are plenty of reference videos to guide you through the trimming process. You are going to trim on your own eventually, why delay the learning curve? Jump in, head first.
It's pretty simple. The key is to have a good brush and take the time to brush your grates after the proteins come off and everything is still hot. You should have time as it rests (it should only take a minute or two). Also, since we all preheat, give them another go and then wipe your grates with a few oil soaked paper towels before putting the protein on. Very similar to managing cast iron pans. I use something similar to this.
Probing a wing is the definition of attention to detail. Soon you'll be throwing a pile of them on a fire and pulling them when they look right. Wings have a pretty big window for finish temps. Key is to cook them at higher temps for crispy skin. I run mine around 325, + or - 25 degrees, usually 45-60 mins.
Every already trimmed brisket i have ever seen was completely scalped and missing much of the meat and a lot of times most of the point I've cooked a few that were donated for fundraisers and such, but they are just not the same
I grilled some chicken with Mexican spices. Refried beans. Salsa rice. Then added the chicken over top of sautéed mushrooms and onion and topped with cheese and bacon
I don't have the grill situation many of you had but I am doing Kenji's sous vide pulled pork with the awesome Arthur Bryant's sauces I picked up in KC last weekend.
Trying something today, curious if anyone has done it or similar. Plan is to pull the point of the brisket I did a few weeks back out of the freezer and throw it in to sous vide to 140, pull it from the bath, cube it and then put it on the smoker to do "delayed" burnt ends. Am I nuts?
Nope, I bet it turns out pretty close to fresh. The point stands up pretty well to reheating imo. The flat not so much.
I will say this, I hope you have allowed for rest time devine Brisket really needs some time after it comes off the heat.
Yea it was really due to my inexperience in using the pellet grill. I got it a few weeks ago and am still figuring out times and temps for it. They turned out fantastic but next time I am going to let them dry out more in the fridge and probably take them to a higher temp to crisp them up a bit more. However they were fantastic.
Alright so what do I do from here 160, pull, wrap in butcher paper, put back on, probe, pull at 200, let rest wrapped in towels in cooler for an hour?
Pretty much. I don't pull/wrap by temp but more by the look of the bark, but it is usually in the 160 range that I start looking Your bark development will be interesting being on the kettle, please take pics as you go Personally, I never spritz, but again I am cooking on a completely different style of apparatus Who knows, spritzing may be the key for a kettle All part of the fun
Wrap when the bark looks where you want it. May be at 160, May be later. But I wouldn’t auto wrap at 160. If it doesn’t have that color yet, you can let it go a bit longer. Spritz as needed. Do you have room for a water bowl over the hot side of the grill?
How long has it been in there? I would probably throw some more wood chunks in there and try and get it a little darker But your bark is definitely getting there
If you’re going to use a kettle for long cooks, I’d recommend getting a slow n sear. Built in water pan, good volume for charcoal, etc.
Yea, I've got some thick pork chops I am thinking of using it on here in a bit Really helps control the heat zones