Marinated some thighs overnight in this... Little bit of a smoke start followed by a high temp grill finish. Served with rice, Korean pickled cucumbers, and a bagged Asian salad from Taylor Farms.
Chicken thighs, do we cook as they come out of the package (folded) or spread them flat? I usually just bake them, and open them up/lay flat.
I typically spend the time to trim excess skin and fat but for these I just went from package to marinade to grill.
Does anyone use the cooler method when resting their meats? Saw a few people talk about it and thought about trying it. Would a 32qt cooler be ok for say a brisket to rest in or should I look for a larger cooler?
At home I use the cold smoker on my pellet grill because the temp is perfect and I don’t have a dedicated warmer but made briskets for a wedding and only had coolers and it worked perfectly. Briskets were ready around 8am and after being in the cooler were at 140 by the time we ate at 3:30pm.
So do you have multiple coolers different sizes? And have you found a cheaper cooler like a Coleman works just as well as say a Yeti or Rtic?
Finally bought a house in the market for a grill. I have very little grilling experience, any issues going this route? https://www.weber.com/US/en/gas/spirit/spirit-e-325-lp-blk/1500789.html Price is right, it's propane so should be fairly simple to use and has 3 burners.
how long and how have you held briskets for extended periods? i am catering a july 5th party with brisket and pork problem is i’m going to wu tang on the 4th so i'm trying to figure out the cook schedule
I have a similar model. have also owned multiple weber grills over the last 15 years and love them. good choice imo
Can't go wrong with Weber products. I have the Genesis 315 and love it. You can check the big box hardware stores to see if they have a floor model that you can buy for a discount.
I've only ever held em in the cooler for like 6 hours or so at the longest But they were still too hot to handle
For that pricing tier Weber is best. Get a cover for it and keep the grates covered in oil (and the metal guts too if it’s going to be a while in between cooks) and it will last a long time. Just use high temp grilling cooking spray.
I’ve held in a conventional oven for about that long. Just have to make sure it’s wrapped and covered.
Did 2-2-1 for some baby backs yesterday, liked how they came out better than with 3-2-1. Thinking of doing two racks next time so I'll probably go back to 3-2-1 but I was happy to try this out
Aren’t you in Huntsville? There are a few places up here that will serve it that way. It’s actually not terrible with a vinegar sauce and a few pickles. Not my personal preference but not the worst either.
I did a 2-2-1 with no wrapping and they turned out really well. Just a tad over seasoned/salty, but that is my fault.
First grill session of the summer was a good one. Bought a Grilla Primate on sale over Memorial Day weekend so this was last cook on the old Pit Boss.
I would have wrapped, but I was out of foil, lol. So I used the little I had left, and covered with butter, and sprayed a few times. I thought they were a good doneness. Have done the 3-2-1 with wrapping, and they were a little too soft/slide off bone.
What temp should I pull a brisket off to rest? Seeing different suggestions online. 140 or 160? Also aluminum foil or butcher paper to wrap?
Wrap at 165 to 175 (I use butcher paper). Then back on the heat until over 200. You want probe tender. Then you let rest after that point
Pete, it seems you might be a little confused You do not pull the brisket from the pit at 140 to 160 Somewhere in that range, or even a little higher, you will be wrapping the brisket and putting it back in the pit and continuing to cook it until it gets north of 190 Once over 190 its truly a feel game. But if you dont trust your feel, cook it to 202. Then you pull it to rest. If you have a heated cabinet, you can put it in a heated cabinet set at like 140 to rest it. If you dont have a heated cabinet, wrap it up in a couple of towels and toss it in a cooler to rest for at least an hour, or up to several hours depending on when you are serving. Slice to serve at serving time Ohh, and butcher paper is best
Sorry I know that was confusing. Should have worded it better. Was asking what temp to pull to wrap. And I’ve seen obviously both ways to wrap using butcher paper vs aluminum foil. I have both but wanted opinions here which people preferred. Hoping to try my first one Father’s Day weekend
wrap in butcher paper on original pull I then wrap in foil and a towel and cooler it once I pull the whole packer off once probe tender around 195-203 temp is just a number, probe tenderness is key to not drying out flat if you don’t separate and keep the whole brisket together for the smoke also leave on more fat then you think on fat cap you can slice off one side to get a feel, but you do want a quarter of an inch fat cap also fat cap towards heat source if using pellet fat down if outset low and slow or hot and fast , doesn’t matter, the above is key along with at least for me seasoning and leaving uncovered in the fridge for 24 hours prior to smoke and then letting brisket set on counter for an hour before placing in smoker
All good advice but I'm not sure this bolded matters if you are seasoning the night before. The fridge temp of the meat changes very little in an hour due to it's mass.