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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
And if you mop, the stall takes fucking forever
Yeah a pork butt is a pork butt, put that fucker on and cook it until it's done, opening the pit to spritz and shit is going to be more detriment than good.
Also my neighbor who just got a smoker 2 weeks ago and has done 4 racks or ribs total in his life bought a 14# brisket today to go on tonight. I am proud of the dude for jumping in with both feet. He has permission to call/text at 3am when it goes on if he needs help, this should be a fun night/day.
speed up the cook time and get moister meat
Thats exactly what I did haha. I feel pretty good about my brisket now that I’ve done 4 of them, but to be honest I think my very first one was the best
I get it if you need to speed up the cook. It's a pork shoulder, it will stay moist unless you cook it for hours too long
Yeah the beauty of a pork shoulder is you throw that shit on and then just check your dome temp every once in a while. I might open the lid twice after I put it on.
I did a brisket for my first smoke. Brisket isn't that difficult tbh.
I find ribs to be far more difficult than brisket.
Italian Market in South Philly
Might as well just open a food truck at this point
I spy some ranch water in the background.
Might as well cuff me ossifer
Bout to grab a whole chicken from the store. Spatchcock is the way to go, correct?
Planning to season with some combo of the meat church rubs I have.
Anyone ever done this? It interests me as I still just use an 11 year old Webber kettle and have things that prevent me from doing long cooks(wife/young kids that are crazy).
Butterflied pork Butt
A lot of people spatchcock. I usually just cut out the backbone and split the chicken in half. Easier to handle.
This is me too
I figure I might as well go ahead and half it, as you say it's easier to handle, and the couple of competitions I do a year always require turning in a whole half or two, so its good to practice what I will be turning in
I usually just go beer can, works for me
Spatchcock or just cut it into two halves (which I’ve found to be easier.)
I mix up butter, chicken stock, and seasoning then inject that mostly into the breasts (thighs don’t take much.)
Biggest key with whole chicken is to brine for 12-24 hrs beforehand imo
Poultry and lean pork don’t touch heat in my house unless they’ve been brined at this point.
exception is buffalo wings.
I brine my wings as well. Then smoke them. Then fry them. Then get a kleenex.
I've rarely brined a chicken. Never had an issue with it not being moist and didn't notice a difference between the two.
Correction, the only time I do something early to chicken is for jerk chicken.
I never do smoked wings. Normally they are a late in the day decision so they just get fried or roasted.
I've never brined anything
I brined my thanksgiving turkey.
The weekly chicken though works out just fine without brining. It still stays plenty moist with the injection.
Brining some wings and drumsticks right now
Forgot I’ve actually got one of these stands that I got as a gift a couple years ago. May end doing that. Planning to inject.
If you have one of the stands, that’s ok. Don’t put your chicken on a beer can though.
But spatchcock or splitting generally leads to a better chicken imo
Anyone ever used bbq sauce as a binder in lieu of mustard? I’m about to take the plunge.
I would not do that but interested in hearing how they come out. Anytime I’ve used a sauce prior to the last half hour it was not good flavor to me. I go commando, no binder, and always works out well.
Don’t. No need for a binder and the bbq sauce will not do well for that long.
If it was a vinegar/mustard sauce, maybe. Traditional style bbq sauce though (one with high fructose corn syrup ingredient number one or two) will not go well.
Ive got a half rack (One half has to be done on the oven because the only person in the world who hates smoked meat is eating). So I might experiment on it.
Glad I asked, was going to waste some leftover sweet baby rays, but you guys are right the sugar content would fuck it up.
For the folks that haven’t tried brining, I think there’s a very noticeable difference
Agreed, especially on whole birds. I typically do apple juice, water, salt, peppercorns, rosemary, and thyme. Super simple.
I did sous vide bone in chops last night that sat in peppercorn brine for 12 hours. You can’t repeat them without the brine.
I’m going hybrid today. I didn’t take anything out last night and didn’t feel like going to the store this morning. About a 6 pound pork loin for 4-5 hours sous vide. Ice bath for an hour, pull out and apply mustard and rub then 400 for about an hour on the smoker for the bark. Idea is that you bring the internal temp to the same temp you had the water on. I’ve done it with turkey breast twice now and they each came out perfect.
Wet brining is way too messy/involved for me. Dry brine for life.
I rarely use a binder on pork shoulder and never do on ribs.
Courtesy of my hillbilly cousin. Ought to pair well with ribs.
The feet killed me
Thread mandatory right?
Need a new thread logo as this is an embarrassment.