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
Speaking of brisket, haven’t gotten back on the horse since said Christmas disaster. Got a full one yesterday (that was just the flat) and am gonna do it tomorrow. 12lbs. Pray 4 me.
Please don’t mess this up, we are just finally starting to heal from the great Christmas debacle of 2023
What's the overall plan? I've only ever done them by smoking for a while then brasing them till they are falling apart. Very rich flavor
Exactly that. Smoke at 275 for three hours, braise for probably another three or so. Will rest and then turn the braising liquid (mirepoix, garlic cloves, beef broth, red wine, W sauce, tomato paste, balsamic) into a sauce.
Also, I paid $8/lb at Sam's for these, was $29 and change. I'm curious what the actual yield is going to be and whether it's worth it.
Just picked up briskets. Was told they'd be 10 lbs but instead they are four 20 pounders. Doubt I can even get 2 on my RecTeq Bull. Just spent 2 hours loading my 1979 Workhorse on a flatbed. I'm already in a bad mood about it. Tomorrow night is gonna suck.
Get real aggressive trimming Separate the fat from the meat trimmings Freeze extra meat for hamburgers and make tallow out of the fat Your briskets will be better and cook more consistently
Without a shelf, no way. And even if you do, you're gonna have meat overhanging the drip tray for a while until they start to shrink.
why not just do half of them since you were looking for 10lbers anyway and save the others for another day. nvm I see you said you can't fit two on the rec
There will be 60-65 people there so I could get away with only cooking 3 but will have to fire up the stick burner either way. Will put 2 on there and one in the pellet just for insurance. Loading my smokers on my flatbed was an adventure. When I bought my WH I considered getting the bigger wheels or trailer style but thought, "I'll never need to take it anywhere since we host most holidays and I don't want a bunch of flat tires on my smoker." Welp.
Did I mention it's in the middle of the Sandhills in Nebraska an hour away from the nearest McDonald's?
I think I would have seriously considered cooking them at home and having a room near the wedding for after And I have a trailer rig
The bones are clean. Leftover meat I'm thinking of getting some provolone and a crusty roll of bread for some dipped sandwiches.