LEGEND Food Porn

[Loyal]

“It just don’t get no better than this fine Hawaiian cuisine! ~ @Selassie I

View: https://youtu.be/3ZhDvHfX4J8?si=ihGbHq9XxKXFQgWf

 

[RamFan503]

So I did a prime brisket starting on Sunday and finishing on Monday. I put it on the smoker at 4pm on Sunday at 225° along with a pan with the trimmed fat, injected some of the rendered fat and wrapped it Monday morning when it reached 165°, then took it off at 3pm Monday when it had reached a hair over 190° and put in a cooler with a bunch of rags for 2 hours. Very long smoke but MAN is it good. Even the flat was nice and juicy.

 

[Dodgersrf]

So I did a prime brisket starting on Sunday and finishing on Monday. I put it on the smoker at 4pm on Sunday at 225° along with a pan with the trimmed fat, injected some of the rendered fat and wrapped it Monday morning when it reached 165°, then took it off at 3pm Monday when it had reached a hair over 190° and put in a cooler with a bunch of rags for 2 hours. Very long smoke but MAN is it good. Even the flat was nice and juicy.
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That is a long smoke.
Looks amazing.

 

[Selassie I]

So I did a prime brisket starting on Sunday and finishing on Monday. I put it on the smoker at 4pm on Sunday at 225° along with a pan with the trimmed fat, injected some of the rendered fat and wrapped it Monday morning when it reached 165°, then took it off at 3pm Monday when it had reached a hair over 190° and put in a cooler with a bunch of rags for 2 hours. Very long smoke but MAN is it good. Even the flat was nice and juicy.
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Looks delish Stu. How many pounds did that weigh prior to cooking?

The slow and low is my favorite way to smoke/grill.

 

[Dodgersrf]

Looks delish Stu. How many pounds did that weigh prior to cooking?

The slow and low is my favorite way to smoke/grill.

Mine too, except for whole chickens.
I run those around 300, to get the crispy skin.

 

[Selassie I]

Mine too, except for whole chickens.
I run those around 300, to get the crispy skin.

Well, that's still low and slow too. Time and temp vary depending on size and type.

I do my whole chickens beer can style on 300°-325° for about 3 hours. I smoke 2 at a time though. The skin is definitely crispy... and can get too crispy if I'm not careful.

 

[RamFan503]

Looks delish Stu. How many pounds did that weigh prior to cooking?

The slow and low is my favorite way to smoke/grill.

Roughly 15lbs before trimming and smoking. Ending weight was about 7 lbs.

 

[Dodgersrf]

Well, that's still low and slow too. Time and temp vary depending on size and type.

I do my whole chickens beer can style on 300°-325° for about 3 hours. I smoke 2 at a time though. The skin is definitely crispy... and can get too crispy if I'm not careful.

I’ve tried chickens at around 220 and the skin is rubber.
Agreed, around 300 is the sweet spot for me.
You still get great smoke AND crispy skin.

 

[Selassie I]

Roughly 15lbs before trimming and smoking. Ending weight was about 7 lbs.

That's what I was guessing.

 

[RamFan503]

I’ve tried chickens at around 220 and the skin is rubber.
Agreed, around 300 is the sweet spot for me.
You still get great smoke AND crispy skin.

There's a number of ways you can do it. You can go low (225 or so) then finish at about 450 and you'll generally get the skin to crisp. That said, I'm generally at around 300-325 for the whole cook. I just stick the probe in and let it ride. I generally either coat the outside and inside with my chipotle rub or inject with whatever marinade I feel like making. I either use my rotisserie unit in my smoker or a beer can with some type of Mexican beer. Sometimes with the Chipotle, I do a honey glaze at the end with a hot sear. If I split the chicken, I will generally go about 400 and just baste with a simple red wine, butter, garlic, salt, and pepper mop.

 

[Dodgersrf]

There's a number of ways you can do it. You can go low (225 or so) then finish at about 450 and you'll generally get the skin to crisp. That said, I'm generally at around 300-325 for the whole cook. I just stick the probe in and let it ride. I generally either coat the outside and inside with my chipotle rub or inject with whatever marinade I feel like making. I either use my rotisserie unit in my smoker or a beer can with some type of Mexican beer. Sometimes with the Chipotle, I do a honey glaze at the end with a hot sear. If I split the chicken, I will generally go about 400 and just baste with a simple red wine, butter, garlic, salt, and pepper mop.

I’m going to try some of those.
I love playing with my food.

I’ve tried starting low, then cranking up the heat, but it’s tough getting the offset up to over 400 quickly.
It’s definitely something I can do in my kettle though.
I bought a 22”Weber a couple months ago and sold my gas grill.
I could never get my Weber Genesis to hit the temps I wanted to properly sear steaks.

 

[Londoner]

Interesting to read the conversation about the ideal temperature at which to achieve crispy chicken skin.

Does anyone actually eat it?

 

[Dodgersrf]

Interesting to read the conversation about the ideal temperature at which to achieve crispy chicken skin.

Does anyone actually eat it?

Absolutely.
But it’s not just about crispy skin. It’s about nice smoke and crispy skin.

I’ve been to bbq joints that smoke chicken.
The skin is usually inedible rubber.

 

[Londoner]

Absolutely.
But it’s not just about crispy skin. It’s about nice smoke and crispy skin.

I’ve been to bbq joints that smoke chicken.
The skin is usually inedible rubber.

Interesting. We tend to discard the skin, unless it’s already encased in a coating.

 

[RamFan503]

I love playing with my food.

 

[RamFan503]

I’m going to try some of those.
I love playing with my food.

I’ve tried starting low, then cranking up the heat, but it’s tough getting the offset up to over 400 quickly.
It’s definitely something I can do in my kettle though.
I bought a 22”Weber a couple months ago and sold my gas grill.
I could never get my Weber Genesis to hit the temps I wanted to properly sear steaks.

I bought a Masterbuilt Gravity Series a few years ago and love it. I can go as low as 160 and as high as 700. I can go from 225 to 600 in about 2 minutes or less. It is charcoal and wood fired so you get great smoke flavor and yet it is WiFi so I can check and adjust it from my phone. I really like it. I also bought the rotisserie unit for it. It's almost as easy as a pellet but has better flavor IMO and I can go from slow to sear in no time.

 

[RamFan503]

We tend to discard the skin

BLASPHEMER!!!

 

[Londoner]

BLASPHEMER!!!

Sue me.

 

[Dodgersrf]

I bought a Masterbuilt Gravity Series a few years ago and love it. I can go as low as 160 and as high as 700. I can go from 225 to 600 in about 2 minutes or less. It is charcoal and wood fired so you get great smoke flavor and yet it is WiFi so I can check and adjust it from my phone. I really like it. I also bought the rotisserie unit for it. It's almost as easy as a pellet but has better flavor IMO and I can go from slow to sear in no time.

I’ve looked into those, but didn’t know anyone who had one.
I like the idea, because I use primarily charcoal.
Even in my offset.
I’ve rolled logs in my offset, but you have to add a new log every hour or so to keep the fire low.
A small fire is the way to go from my experience. Just throwing a bunch of logs in and trying to keep the fire down isn’t a good idea, imo.

It would be fun spending a weekend with you. I love picking up new ideas and tricks

 

[Memento]

Interesting to read the conversation about the ideal temperature at which to achieve crispy chicken skin.

Does anyone actually eat it?

I do! I loved me some fried chicken skin (and the chicken as well). Had some fried chicken and frog legs at a restaurant called Hodak's. They do an amazing job. Wish I could show pics, but I didn't really take any.