To my fellow PCWs wes tegg and One Two … 8% wet brine for 24 hours with some red pepper flake, brown sugar, and garlic added. Air chilled for a few hours, let em sit in some Bachan’s while the grill comes up to temp, and cooked over charcoal to 135*. Right is the dark meat for me and the left is the white meat for my wife/kids. Not sure why the picture isn’t showing but whatever.
Got roped into smoking 4 briskets for a cousin's wedding next weekend and starting to stress. Will have to haul my pellet grill or offset and try not to fuck the briskets up. Leaning pellet just so I can set it overnight and not be tending a fire all night long in the offset and be a zombie for the wedding. Most worried about not having a proper warmer to let them rest. Usually put my briskets in my pellet grill cold smoker on low and it holds right at 140 but there isn't room for 4 in there. Coolers will be my only option. T's & P's requested.
lol glad he can make a video. I don’t think I’d talk to anyone for a few days. I’d be so fucking mad.
One of the best chickens I’ve done. Breasts were perfect. Big fan of that basket for small stuff. I just found one from an air fryer that looked like it would fit on the Joe. https://a.co/d/epesFyr