^id eat he hell out of that. make tacos for breakfast
....and stir fry for dinner after a nice cheese/gator/cracker plate for lunch.^id eat he hell out of that. make tacos for breakfast
well there is a double edge for smoked chicken skin. it will generally turn tough. I have found that it works best to smoke low then finish on the grill to crisp the skin
Jammin,
With all respect, I think you're talking about a different thing here.
In a stickburner or other smoker, you ABSOLUTELY need a hot, clean-burning fire. Soaking the wood before throwing it in an offset would just be silly. In fact, in a lot of smaller offsets, I'd even recommend burning the wood in a pit down to ember, then shoveling it into the firebox, because a smaller cheaper offset will have a tough time getting hot enough to burn off all the volatile compounds.
In many other smokers, like the Masterbuilt electric or propane smokers, you don't WANT your wood to burn at all. You want your wood to smolder. When wood is smoldering, you're not getting all that nasty creosote. In fact, if you wood chips/chunks ignite, it's bad, because the fire isn't hot enough to burn cleanly and you get nasty white smoke.
People soak wood in those cases to inhibit actual ignition. Now, I don't think it quite works, because as the amazingribs article points out, the wood doesn't soak deeply so as soon as the surface dries, it'll ignite just as easily as if it was never smoked. But I know when I used to have a Masterbuilt Propane Smoker, I used to keep a spray bottle filled with water available to knock out the fire if my wood chunks ignited. Otherwise it would rocket up my smoker temperature and cover the food in nasty stuff.
My first brisket was a success!
Looks nice and juicy, what method did you follow?
Here's a question... I'm smoking a brisket tomorrow for my bday party (my wife asked what I wanted for my birthday and I told her a brisket and a good beer haha). I was trimming the brisket last night and I went a little too deep on the fat cap and exposed about 2-3in sq of meat. I don't want the brisket to dry out, so would it help if I put foil underneath it on the rack while it smokes to hold the juices a little better? I know the bottom won't necessarily get smoked but the top and sides will. Also, 11lb brisket. Was gonna put it in tonight at 1:30am and foil at 8:30am and let it ride til 3 in the foil and rest for 3 hrs. Does that sound like a good time table?
Here's a question... I'm smoking a brisket tomorrow for my bday party (my wife asked what I wanted for my birthday and I told her a brisket and a good beer haha). I was trimming the brisket last night and I went a little too deep on the fat cap and exposed about 2-3in sq of meat. I don't want the brisket to dry out, so would it help if I put foil underneath it on the rack while it smokes to hold the juices a little better? I know the bottom won't necessarily get smoked but the top and sides will. Also, 11lb brisket. Was gonna put it in tonight at 1:30am and foil at 8:30am and let it ride til 3 in the foil and rest for 3 hrs. Does that sound like a good time table?
Hope you have a great birthday. I am going to steal your idea for my birthday. I know its late, but I guess as long as it stays above 140 it is food safe. I cut the briskets in half for my mes 30 and at 275 they cook pretty quick, but I hear all the time about great results with longer methods, well and more skill than I have, really. Im sure it will be awesome.
MMMMMM y'all are making me hungry! I think I'm gonna pull a vacuum-sealed package of homesmoked pulled pork and have it with the leftover coleslaw I have in the fridge.
What a wonderful idea for lunch! I'll be there shortly to share!!!
glenn514
I don't think I've ever seen kids going crazy over brussels sprouts.
Ummm what? From Twitter. I'm a Yankee and don't like these things. I'm all for getting them off the golf course or whatever drunken line I wandered into it but this is Delicious.
Kids are out of the house, but we got them hooked on brussel sprouts too by pretty much the same recipe.My kids love 'em. We halve or quarter them, toss them in olive oil, salt, pepper, and garlic powder, and then roast them for ~40 minutes in the oven at 425. Excellent stuff!
Impromptu meat smoke. Ran out of gas and was going to cedar plank again... Anywho side loaded onto the fire hickory and cherry chips, nursing them from fire to smoke... sriracha and honey marinated... loin from fire at 145... Kids went nuts.
My kids love 'em. We halve or quarter them, toss them in olive oil, salt, pepper, and garlic powder, and then roast them for ~40 minutes in the oven at 425. Excellent stuff!
^i buy a cedar fence picket and cut it up with my chop saw for planks. Saves a nice little bit of money
Clean cedar shakes work nicely as well.
The Wife has really started liking lobster this year. I'm OK with this
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