My family calls it 'beer butt chicken'.Quote:
Originally Posted by ChickNorris
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My family calls it 'beer butt chicken'.Quote:
Originally Posted by ChickNorris
I use to like making the can chicken, went from beer to lemonade. Then tried spatchcock style, using a dry rub mix a few hrs before cooking, haven't looked back.Quote:
Originally Posted by Gman
There's always a debate / discussion how to get crispy skin, without throwing it on the grill after smoking. It was suggested switching from using oil to
mayo, which i'm happy with.. Then i'm seeing people rubbing the skin with baking soda, letting it sit in the fridge an hourish uncovered.
Tried it on 1/2 and 1/2 with the baking soda as well as mayo (after removing from fridge) then the dry seasoning, on both sides. Impressed with the results, but you need an even coating or it can be "clumpy" in the heavier areas.
YMMV
Labor Day Weekend. I have seen good ole' Kingsford Blue on sale everywhere. My Weber kettle is sitting in storage, waiting for me to buy a house since I can't burn charcoal in a condo.
My GMG Crockett is clean and ready, King Doops has baby backs on sale, although I really love a beef short rib...
Three days, maybe salmon tonight, pork on Saturday, beef on Sunday, emergency stent Monday!
Finishing up a 12lb brisket and 15lbs of pork butt
It's a good weekend for a brisket. Trim and rub tonight, and goes into the Traeger in the morning.
Where do you get a brisket? I have seen them in rarely in Doops and haven't delved too deeply into the local meat stores.Quote:
Originally Posted by Gman
Do you buy the whole thing or sections? Flat has less fat so a couple pounds of point is better for a low and slow?
I'm new to the smoking world- forgive my child-like questions.
We bought a whole packer at Sam's about a month ago. I pulled it out of the freezer yesterday. I'll trim it up and cook the whole thing. The flat is the more 'premium' part of the brisket. The point can handle more cooking. The last point I had was chopped up and slow cooked with some BBQ sauce to make sammiches.
I get my briskets from Shamrock Foodservice Warehouse
What did you pay for it? Where does Sam's Club get their meat?
Colorado has a lot of cows. Is there a local guy that I can buy from?Quote:
Originally Posted by 00tec
And to further muddle up a thread, how much is brisket per pound?