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What do you usually brine, chicken, turkey and fish?
I should get a spray bottle, but I usually just use a brush for my mop. It's got beer, apple juice, apple cider vinegar, worcestershire sauce, some rub, and oil. I'm hoping it warms up a little so I can start smoking again. I also hope it's warmer in a week for Brewers opening day. If not tailgating may be an issue lol.
This post was edited by OakParkBadger87 16 months ago
Turkey and chicken
If anyone has ever smoked mutton let me know how it turned out. Up here I can find ribs, brisket, shoulder or chicken no problem, but I had no idea that mutton is barbecued in Kentucky until I recently read about it. I wish there were more barbecue places up here!
Sounds like a good mix...
you sure you have 4? What are they. 1 Winter 2 Light Winter 3 Summer 4 First Winter? I bet your spring is colder than our winter.
Not hating on the area, I love it in warm months. just never been up that way for winter and CNN makes it look like Russia. Couldn't imagine grilling out for months in that stuff
Haha yeah it can get cold. Its hit or miss here in the spring. Last St Patricks day it was 75 and amazing. This year it was in the 30s. Usually its pretty decent from mid April or early May until the end of October.
I'm at work now, but I think I got some pictures of a pork shoulder I smoked last year. If I can find it I'll post it.
I'm fairly new to the grilling scene so I need some help. I'm looking to buy a decent starter grill that can get the job done well but that isn't too expensive (I'm on a college budget). Any good brands or specific grills that you guys know of that would work well? I appreciate the help in advance and hope to post here more in the future.
What's your budget and what do you want to be able to do with it?
For standard grilling for a good price you cant beat weber imo.
Get a standard weber kettle and learn how to build a fire and maintain your temps. After a while of that you will be able to make a easy transition into smoking and propane grilling will be a breeze.
You can grill, smoke and offset cook on a weber with ease.
Invest in a chimney charcoal starter while you at it for about 10 or 15$
A weber like that is 99 on amazon right now
I bought the cheap version of the weber for the apartment in Gainesville. It's about 2 years old now and holding up surprisingly good. I use a electric starter for my coal as well
So it turns out I didn't have any good pictures from last smoking season. This is the best one I could find of a pork butt I smoked. Whoever took the picture should have focused on the meat instead of me lol.
Since were posting pics. Here is a small pork shoulder and chicken I did on the smoker - not done yet obviously
This post was edited by Coastal Eer 16 months ago
Beer can chicken?
I have never tried that on a smoker and not really sure why.
Do you wrap your butts after so many hours or no?
The low temp produces a consistent steam instead of a faster boil of all the beer on a high temp grill. It makes for a very moist chicken
I start them on the grates, move to the foil pan then wrap for the final hour more or less depending on the size. How do you guys do it? Willi, Oak others?
They say meat stops taking smoke after 4-5 hours. I usually wrap mine at 6 hours so they finish faster.
Yea one guy i know says all the smoke you can get is within 1-2 hours. I personally notice a much better smoke ring when I keep up the smoke, a argument could be made if a smoke ring has anything to do with taste though.
I usually get about a 6 pound butt and cook it for about 9 hours, give or take 45 minutes to an hour depending on how much above or below 6 pounds it is. I usually smoke it for about 6 hours using a mix of apple and hickory chips. After 6 hours I usually wrap it in foil and throw some of my mop in there too. Then I take it off, let it sit for about an hour (the worst part in the whole process) and then I pull it and throw some more of the mop and my rub on it.
It makes sense.
Now that I think about it, I don't think I have ever smoked chicken period on my BGE. I seem to always go for pork. I guess I'm going to have to give it a whirl this weekend. I actually have a decent little stockpile of cherry wood.
Smoked chicken turns out pretty well and the nice thing is it doesn't take very long if you do it in pieces. I'm partial to a full chicken leg with the thigh and drumstick still together. I got to say I love smoked turkey things even more. I discovered how good they could be last summer. I am now obsessed.
I will never roast a turkey for Thanksgiving again, unless I'm begged to do it. Ever since I tried a fried turkey, everything else is just nonsense. Smoked is a good idea and all, but fried is the way to go.
This post was edited by RATT 16 months ago
So you don't let it get to about 195-200 before you pull it?
you sir are correct ....
I pull mine at 180
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