Recent content by baz518
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Injected Chicken Wing Question
I think you would find brining those wings to be easier and less time consuming. I would exclude any vinegar as it will turn chicken flesh mushy... otherwise, just incorporate your normal injection into the brine to have that flavor drawn into the chicken with the brine. That way you don't... -
pastrami
I go with the same things in the corn beef seasoning packet plus a couple other things I personally prefer. The contents of that little pack is mustard seed, corriander seed, bay leaves and a couple whole all spice berries.... I add a little garlic powder, smoked paprika and a ton of crushed... -
am i confused
Brining isn't a must, but once you give it a try it's hard to live without, especially if you notice your chicken ending up a little on the dry side. Brining is not the same as a soaking in marinade, as it's primarily used to enhance the moisture and natural flavor of the bird (while a marinade... -
How Do I Get More Tender Chicken Skin?
The best chicken skin comes from starting with dry chicken skin. It doesn't matter if your cooking at 250 or 350 degrees... if you start with dry skin and leave it skin side up, you'll end up with crispy skin. I normally cook wings or whole bird when smoking chicken, and I personally brine all... -
Flank Steak Suggestions
Flanks are definitely best when grilled (quick, hot heat... only cooked to medium). They do absorb marinades very well and you have cut them against the grain to keep it tender. My favorite marinade to use when eating them plain (not as fajita or sandwich) is soy sauce, grated fresh ginger... -
1st chuckie tomorrow
I think the best thing for a chuckie that's getting pulled, is to get it to 205-210 and then wrap in foil (if not already wrapped) and let it rest for at least 2 hours. The fat continues to melt and the connective tissue continues to break down even as the temp falls... which makes it very easy... -
Help for my Pastrami. W/ Qview
Was that a point or a flat? My local Krogers sells both versions of the corned breef brisket... the flat is always better for pastrami IMO (although I'm curious to buy a point and make some pastrami burnt ends). The only other thing that might help, and it might just be the picture fooling me... -
Smoked a Chuckie Today (W/Q-View)
If you want to pull a chuckie, the key is to let it rest in foil for a while. I usually start foiling at 160-165 as you did, but then I let it go until 205. Once there, I'll pull it off the smoker but keep it wrapped in foil... just wrap in towels and put in a cooler (or if you don't need your... -
sirloin tip roast
I just did a bottom round for french dips this weekend. I used CBP, garlic powder, onion powder and salt as the seasonings. I also wanted a more traditional tasting roast beef so I used my Weber kettle with charcoal instead of the smoker, but that won't change the temps. Did a quick sear on... -
Green Beans smoked?
I grill green beans all the time (assuming you're using whole fresh beans). Par boil them for just a couple minutes... then oil up with EVOO and toss on the grill to char a little. Sprinkle with salt, cracked pepper, and minced garlic while they're still hot. Perfect and easy! -
Brisket vs. Chuck Roast
I really only use chuck roasts for pulling... high fat content helps with flavor and leaves a perfect pullable meat once it all renders down. I use chucks roasts for filling things like burritos and for pulled beef bbq sandwiches. I've even smoked them for pot roast... serve as chunks of the... -
Question on Pulled Beef
Yep, chuck roasts are the way to go! Good fat marbling that helps with taste, and when it renders away... you're left with very pullable pieces of beef. I always rub mine and take to 140 on the smoker (no spraying necessary).... once it's there, splash with beer or other liquid and wrap in foil... -
Pastrami for Dummies
Actually... the term corn means a small, hard particle or substance (specifically when referring to a grain or seed). So the "corns" of salt were termed that because they were small, hard particles of salt..... just the same as us New World people started calling maize corn (because of the... -
Butt Question
Foiling does several things.... first and foremost, it braises the meat which will make it nice and tender. It also gives you more juice (like Richtee said) by trapping all the juices inside the foil.... which in my experience helps speed things up (going from 170 - 200 in foil is quicker than... -
Pork Butt Over Apple Wood
Great job.... and I love apple wood butts!! Going to the store after work to pickup a butt and some ribs.... hope mine looks half as good as yours!
