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Posted on 7/22/15 at 6:34 am to Spunky
Make sure to wrap brisket in foil after the first hour or two. Get it perfectly charred then wrap it. When it is about an hour away from being done, unwrap it to finish. Follow all the temperature guidelines mentioned above. Wrapping it will make it tender and moist.
And use whatever wood you like. You don't have to use Mesquite. I like Oak with a little Pecan mixed in.
And I use a sop instead of a rub, but some folks like a rub better. Personal preference.
And use whatever wood you like. You don't have to use Mesquite. I like Oak with a little Pecan mixed in.
And I use a sop instead of a rub, but some folks like a rub better. Personal preference.
This post was edited on 7/22/15 at 6:38 am
Posted on 7/22/15 at 8:32 am to Spunky
I love you just for bringing this thread to tArk. Love me some BBQ talk. Now I'm gonna go to Fargo's for lunch.
Posted on 7/22/15 at 8:33 am to The Balinese Club
Not a fan of Mesquite or sop.
I need help with my chicken. I can never get the skin right. Its always too rubbery. Anyone have some pointers. I've tried drying it out uncovered the night before and it still didn't work.
I need help with my chicken. I can never get the skin right. Its always too rubbery. Anyone have some pointers. I've tried drying it out uncovered the night before and it still didn't work.
Posted on 7/22/15 at 10:37 am to Farmer1906
It's difficult to get a crisp skin when smoking it.
Do you have a fryer? If so once you've cooked it drop it in some hot grease to crisp it up. I've never personally done it but know others that have and love it.
Do you have a fryer? If so once you've cooked it drop it in some hot grease to crisp it up. I've never personally done it but know others that have and love it.
Posted on 7/22/15 at 10:37 am to Farmer1906
How are you trying to get the skin? Charred and crisp? Or softer?
This post was edited on 7/22/15 at 10:38 am
Posted on 7/22/15 at 11:04 am to The Balinese Club
You wrap after two hours? You must cook it really quickly? What temp are you cooking at?
Posted on 7/22/15 at 11:54 am to Farmer1906
Getting crisp skin is tough if you brine it, it turns rubbery, if you dry it out it turns to mush, we just watch it close and cook it skin side down for a bit if need be. You are looking for bite through skin crispy is a bonus
Posted on 7/22/15 at 12:38 pm to Farmer1906
quote:
I need help with my chicken. I can never get the skin right. Its always too rubbery. Anyone have some pointers. I've tried drying it out uncovered the night before and it still didn't work.
Chicken is the hardest IMO. I feel ya.
Posted on 7/22/15 at 2:36 pm to Cooter Davenport
I keep hearing good things about beer can chicken.
Posted on 7/22/15 at 5:43 pm to cardboardboxer
quote:
keep hearing good things about beer can chicken
Anything with beer is better. That's a fact.
A lot of times I'll inject my birds with butter with a little garlic. Cause just like beer anything is better with butter and garlic.
Posted on 7/22/15 at 6:00 pm to Spunky
Does the injection help the texture? The only thing I have seen that does personally is brining the bird, but that is a pain.
This post was edited on 7/22/15 at 6:01 pm
Posted on 7/22/15 at 6:50 pm to cardboardboxer
Texture of meat or skin? Injection has no effect on skin, the meat is juicier with butter injection obviously. Just make sure to inject it evenly. You don't want bitter pockets. That's kinda gross, especially the next day. Just do it evenly and you'll love it.
Posted on 7/22/15 at 6:55 pm to cardboardboxer
Posted on 7/25/15 at 5:26 pm to Spunky
Correct. But if you want the skin crisp use a sugary sop. The crystallized sugars in the sop will make it crisp.
Take it from a chicken fricker major.
;)
Take it from a chicken fricker major.
;)
Posted on 7/25/15 at 7:42 pm to The Balinese Club
K. So onto hunting. How many of yall here hunt? I'd love to work out a deal with someone to come shoot eastern's if I could come out and kill a rio.
Deer I killed last year. Just got him home.
Deer I killed last year. Just got him home.
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