Grocery had 10lbs of legs for $4.90 so made some chicken lollipops, using roughly this recipe. They turned out great!
stalled at 170 F and absolutely refused to budge
Wrapped or no? My last "unwrapped" butt stalled for 5 hours and I refused to wrap it. That was a 15 hour cook, I now wrap the shoulder LOL
Malcolm is the man.
Smoked a ~14# brisket yesterday on my BGE. Point on the lower grate (I have a stacker setup) and the flat on the upper. All of the flat and a decent part of the point are already in a pot of chili (started after lunch today). That will cook until later and be dinner tomorrow. Rest will go into containers for freezing.
IMO, smoked brisket is beyond excellent in chili.
They didn't dry out?High & fast Sunday night ribs. 350°-375° for 2 hours. No foiling. Tasty!
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They didn't dry out?
If you're referring to salmon, use a dry brine for frozen and a wet brine for fresh fish. I'm not sure if this holds for other type of fish though. There's an old youtube clip where they guy explains how it preserves the texture of frozen fish.What're your thoughts on smoking fish and quality cuts? In the past I've gone to the local butcher and picked up some rather expensive filets and smoked them. Recently I thought that it would make more sense to cook the fresh filets for eating that day, and then picking up the frozen stuff for smoking duty.
I recently smoked a brisket and it didn't turn out that great. Was very dry (wasn't the best grade). I cubed it and threw into crockpot with homemade red chile sauce (pureed blend of red chiles). Made the best enchiladas and burritos ever. Also made great omelettes as well. The smokiness from the brisket added to the earthiness from the red chiles.Smoked a ~14# brisket yesterday on my BGE. Point on the lower grate (I have a stacker setup) and the flat on the upper. All of the flat and a decent part of the point are already in a pot of chili (started after lunch today). That will cook until later and be dinner tomorrow. Rest will go into containers for freezing.
IMO, smoked brisket is beyond excellent in chili.
Love the Weber bullet. Got one of those myself.
Love the Weber bullet. Got one of those myself.
I've been thinking about getting an A-Maze-N tube/tray to set in my smoker for cold smokes. I've heard a lot of conflicting things about them though...I like it too, but it can't do cold smoking so I can't do cheeses.
What about using two of them connected together with aluminum venting to carry the smoke from one to the next. One smoker would need to be lower than the other.I like it too, but it can't do cold smoking so I can't do cheeses.
I have an Amaze n smoker tube that is great at cold smoking. I've heard bad things about the tray but the tube works great. There's a few brands now making a similar tube.I've been thinking about getting an A-Maze-N tube/tray to set in my smoker for cold smokes. I've heard a lot of conflicting things about them though...
I like it too, but it can't do cold smoking so I can't do cheeses.
Last I did it they all melted.
Yeah but did you do a blind triangle test and did you reach statistical significance?High & fast Sunday night ribs. 350°-375° for 2 hours. No foiling. Tasty!
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Yeah but did you do a blind triangle test and did you reach statistical significance?
Just joking. I really want to try that method. Looks delicious.
I was following from a video on Malcolm Reed's
Malcolm is the man.
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