Yeh. I remember that thing now, I think Ill wait for the reviews before I even consider another kitchen appliance..
You know I saw a smokaroma pressure smoker on offer up a while back
Yeah I've considered getting a little smoker box to put some bay leaves and allspice berries in while I'm cooking them next time. I read some people just throw them on the coals. I fear they'd burn up too fast like that. How do you do it, exactly?I'm doing two whole, spatchcocked jerk chickens over apple today, in nests of bay leaves and whole allspice. This is one of my favorite things.
The problem is getting the skin crispy. So I tried everything. I painted them with oil. I took a tip from Chinese restaurants and the way they make Peking Duck and dunked them in boiling water for a bit, and then let them dry in the fridge. I dunked them in salted boiling water. I steamed them. I sprinkled them with baking powder. I poked holes in the skin so they would drain better. The most promising technique was to lightly dust them with baking powder and let them rest in the fridge for at least an hour, a method pioneered by J. Kenji Lopez-Alt of Serious Eats when he worked at Cooks Illustrated. I even combined techniques. The improvement was barely noticeable over just simply grilling them, and hardly worthwhile, especially when you consider they will be coated with sauce and dipped into another sauce. So I've chosen the simplest path: 2-zone cooking and reverse sear. I start the wings on the indirect side to cook the meat, add smoke, and finish on the hot side to crisp the skin. If you have a smoker, start them on the smoker, then finish on a hot grill over direct heat to crisp.
208 is fine. Generally 195-205, but as you said, temp will rise while it rests. So, off a little earlier next time. In any case, looks fantastic.I bought a pellet grill for Christmas and while I've mostly used it for fish and chicken because I've been trying to eat healthier, I decided seeing my team in the Superbowl for the first time in nearly 20 years was a good excuse to smoke a brisket. It was a bit overdone, but not unworkably so. My probe doesn't have any sort of remote capability, and I failed to take into account that my intentionally small brisket would get up to temperature relatively quickly. It was at like 208 when I pulled it off the heat. Lesson learned, and I'll still eat well this week!
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Dude, you visited BBQ Mecca! Watched his videos on how to smoke brisket. I've always been anti-wrap for my smoking. I might get some butcher paper and try it. I did use his S&P seasoning ratio and it is spot on.My review of Franklin Barbecue:
I finally got the chance to visit Franklin Barbecue and cross off one of my bucket list items.
They are only doing curbside pickup and no dine in because of covid-19. I knew that so I placed my order like 45 days ago on their website. They have minimum 3 pounds of meat for curbside pickup so I ordered 2 lbs of brisket, 1 lb of turkey breast, 2 sausage links, and side of coleslaw. I had really high expectations going in based on all the hype. I was prepared to be disappointed.
Instead, I was blown away. Franklin BBQ deserves all the hype and then some. The brisket is AMAZING. And I ate the brisket like 20 minutes after it was sliced back at the hotel. I can only imagine how good it is when eaten at the restaurant right after it's sliced. The brisket was so rich, moist, and tender. Everything was perfect from the bark, smoke, the spice. I'm so glad I got to try it because now I know what a perfect brisket should be like. My brisket I smoke at home is not that bad. Franklin is of course better but I think I can up my brisket game to closely match his now that I know the competition level.
The smoked turkey breast was also the best I've had. The beef sausage was really good too. In fact, everything was great. Franklin BBQ is legit. 100% recommended and must visit if you're ever in Austin, TX.
lol. I agree! Luckily for me, there's no Hermes store in Austin yet although one is under contract and coming soon. So we visited Gucci and Prada stores in Austin and my wife was able to buy one Gucci and one Prada purses. So she's still happy. . I was also planning to visit Houston and there is Hermes store there. But I changed my mind at the last minute and instead decided to visit San Antonio instead of Houston. So my wife did not get to buy another Hermes purse. . But I'm taking her to Cancun next month and there's Hermes store there so she'll get her chance.@ponyo
Way better than a Hermes purse!
I didn't ask for particular cut but they gave me about 60/40 fatty vs lean. So I was real happy with that, and I was able to enjoy both the point and the flat. Both were incredible. I was marveling at how juicy the flat was. It was unreal. It was as if he used some VooDoo magic. The quality of the brisket blew me away. It's better than the hype. My wife thought the smoked sausage was incredible and told me I should've ordered more of it. I was fine with one. While it was good, it wasn't mind-blowing like the brisket. I'm still thinking about that brisket days after.Dude, you visited BBQ Mecca! Watched his videos on how to smoke brisket. I've always been anti-wrap for my smoking. I might get some butcher paper and try it. I did use his S&P seasoning ratio and it is spot on.
Did you ask for a particular cut for brisket lean vs more fatty or was it random?
No, I haven't used butcher paper. I thought about it and while it's cheaper than foil, it's something extra I have to buy and keep around.Looks great! Have you ever tried wrapping in butcher paper instead of foil? It's similar but lets some moisture out so it keeps the bark firm (though that bark looks great!)
Awesome! Looks great! How you liking your Traeger? I just love the light clean smoke flavor from pellet smoker.I did a brisket overnight in my Traeger last weekend also. 185 for 14 hours, wrapped in foil for 2 hours at 225. I was happy with it.View attachment 43525View attachment 43526View attachment 43527
Better get cooking! We finished our brisket. We liked it so much I'm probably going to smoke another one this week. Central Texas style is the way to go.I haven't done a brisket in far too long(it's been only a few months, but it's still too long )
Check your local Kroger weekly sales flyer. USDA Choice brisket is on sale for $1.99 /lb where I live until this Wednesday. I'm probably going pick one up tonight. $1.99 /lb is no brainer IMO. It's worth it as ground beef for burger.Heckuva smoke ring on that.
Also haven't looked lately, what are packers going for per pound?
What is your home state? I checked Kroger's website switching to Newark DE. Didn't find it.Awesome! Looks great! How you liking your Traeger? I just love the light clean smoke flavor from pellet smoker.
Better get cooking! We finished our brisket. We liked it so much I'm probably going to smoke another one this week. Central Texas style is the way to go.
Check your local Kroger weekly sales flyer. USDA Choice brisket is on sale for $1.99 /lb where I live until this Wednesday. I'm probably going pick one up tonight. $1.99 /lb is no brainer IMO. It's worth it as ground beef for burger.
Atlanta, GA. Must be regional Kroger weekly sale. Here's picture of the sales flyer from my phone app.What is your home state? I checked Kroger's website switching to Newark DE. Didn't find it.
Sounds lame but I might check and see if any stores near me price match. No brisket bargains in a whileAtlanta, GA. Must be regional Kroger weekly sale. Here's picture of the sales flyer from my phone app.
Awesome! Looks great! How you liking your Traeger? I just love the light clean smoke flavor from pellet smoker.
Better get cooking! We finished our brisket. We liked it so much I'm probably going to smoke another one this week. Central Texas style is the way to go.
Check your local Kroger weekly sales flyer. USDA Choice brisket is on sale for $1.99 /lb where I live until this Wednesday. I'm probably going pick one up tonight. $1.99 /lb is no brainer IMO. It's worth it as ground beef for burger.