***BBQ Redux Redux thread - OP with knowledge of the board***

Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.

  1. Dr. Richard Cranium

    Dr. Richard Cranium I'm sorry, the card says Moops
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    And if you mop, the stall takes fucking forever
     
  2. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    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.
     
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  3. Mr Mortisay

    Mr Mortisay Well-Known Member
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    speed up the cook time and get moister meat
     
  4. Mr Mortisay

    Mr Mortisay Well-Known Member
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    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
     
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  5. undrtow

    undrtow learn to swim
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    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
     
    #21505 undrtow, May 16, 2020
    Last edited: May 16, 2020
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  6. Willpépé

    Willpépé Miles of D.
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    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.
     
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  7. lfriend

    lfriend Well-Known Member
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    I did a brisket for my first smoke. Brisket isn't that difficult tbh.
     
  8. Big Meech

    Big Meech I like turtles
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    I find ribs to be far more difficult than brisket.
     
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  9. GboroKidd

    GboroKidd Free MUG
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    Italian Market in South Philly
     
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  10. Mr Mortisay

    Mr Mortisay Well-Known Member
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    Might as well just open a food truck at this point

    F3BA2E92-62B8-4224-AF2F-6098959F4A29.jpeg
     
  11. infected donkey

    infected donkey Arkansas Razorbacks
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    I spy some ranch water in the background.
     
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  12. Mr Mortisay

    Mr Mortisay Well-Known Member
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    Might as well cuff me ossifer
     
  13. Volholic16

    Volholic16 Well-Known Member
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    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.
     
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  14. Old_Gregg

    Old_Gregg Well-Known Member
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  15. billdozer

    billdozer Well-Known Member
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    A lot of people spatchcock. I usually just cut out the backbone and split the chicken in half. Easier to handle.
     
  16. bigred77

    bigred77 Well-Known Member
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    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
     
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  17. Mr Mortisay

    Mr Mortisay Well-Known Member
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    I usually just go beer can, works for me
     
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  18. BrickTamland

    BrickTamland You're not Ron...
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    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.)
     
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  19. Mr Mortisay

    Mr Mortisay Well-Known Member
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    Biggest key with whole chicken is to brine for 12-24 hrs beforehand imo
     
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  20. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Poultry and lean pork don’t touch heat in my house unless they’ve been brined at this point.

    exception is buffalo wings.
     
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  21. Mr Mortisay

    Mr Mortisay Well-Known Member
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    I brine my wings as well. Then smoke them. Then fry them. Then get a kleenex.
     
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  22. billdozer

    billdozer Well-Known Member
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    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.
     
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  23. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    I never do smoked wings. Normally they are a late in the day decision so they just get fried or roasted.
     
  24. bigred77

    bigred77 Well-Known Member
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    I've never brined anything
     
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  25. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    I brined my thanksgiving turkey.

    The weekly chicken though works out just fine without brining. It still stays plenty moist with the injection.
     
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  26. Owsley

    Owsley My friends call me Bear
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    Brining some wings and drumsticks right now
     
  27. Volholic16

    Volholic16 Well-Known Member
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    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.
     
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  28. laxjoe

    laxjoe Well-Known Member
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    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
     
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  29. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Anyone ever used bbq sauce as a binder in lieu of mustard? I’m about to take the plunge.
     
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  30. laxjoe

    laxjoe Well-Known Member
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    On what?
     
  31. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Baby backs
     
  32. Willpépé

    Willpépé Miles of D.
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    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.
     
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  33. laxjoe

    laxjoe Well-Known Member
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    Don’t. No need for a binder and the bbq sauce will not do well for that long.
     
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  34. BrickTamland

    BrickTamland You're not Ron...
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    Florida State Seminoles

    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.
     
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  35. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    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.
     
  36. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Glad I asked, was going to waste some leftover sweet baby rays, but you guys are right the sugar content would fuck it up.
     
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  37. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Sans binder 339D19F9-A677-4076-92E5-65B6843E580B.jpeg
     
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  38. Mr Mortisay

    Mr Mortisay Well-Known Member
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    For the folks that haven’t tried brining, I think there’s a very noticeable difference
     
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  39. Owsley

    Owsley My friends call me Bear
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    Agreed, especially on whole birds. I typically do apple juice, water, salt, peppercorns, rosemary, and thyme. Super simple.
     
  40. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    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.
     
  41. Willpépé

    Willpépé Miles of D.
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    Arsenal

    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.
     
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  42. jbr

    jbr Well-Known Member
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    Wet brining is way too messy/involved for me. Dry brine for life.
     
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  43. Rabid

    Rabid Fan of: DQ Treats
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    I rarely use a binder on pork shoulder and never do on ribs. :twocents:
     
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  44. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Courtesy of my hillbilly cousin. Ought to pair well with ribs. 61C89513-2932-4EBD-A568-5B33334D9D01.jpeg
     
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  45. billdozer

    billdozer Well-Known Member
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  46. devine

    devine hi, I am user devine
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    The feet killed me
     
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  47. NilesIrish

    NilesIrish Not a master fisher but I know bait when I see it
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    Thread mandatory right?
     
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  48. billdozer

    billdozer Well-Known Member
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  49. steamengine

    steamengine I don’t want to press one for English!
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    Need a new thread logo as this is an embarrassment.

     
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  50. Owsley

    Owsley My friends call me Bear
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