Brisket & Ribs

[OldestHorn]

Originally Posted by CalHorn

Thanks, Oldest. Your suggestions jibe with what I've been reading elsewhere. For wood, I was thinking of using apple or cherry this time around. I was also gonna brine the bird, so if anyone has suggestions or recipes re: brining, bring 'em on.

Here's one I've used for years.

1 gallon cold water
1 cup kosher salt
1/2 cup sugar
Added flavorings

Spices, herbs and other flavors (chopped onion, garlic, celery, etc.) are all fair game. Use your favorites, use your judgement, and don't overdo it. Find a good recipe for more guidance.

Bring 1/2 gallon of the water, the salt and sugar to boil, stirring until both are completely dissolved. Remove from heat, add flavorings, cover and allow to cool completely. Add the remaining 1/2 gallon of water. Refrigerate to below 40 degrees Fahrenheit before adding chicken.

[CalHorn]

Thanks!

[texhorns98]

Brining poultry is NOT an option, it's a necessity, IMO. It makes the meat a little more forgiving and really helps keep it moist. Be warned though, sometimes it will maintain a tint of pink in some spots, even though properly cooked. Don't try to serve those pieces to anyone who still believes you can't eat midrare pork tenderloin.

[OldestHorn]

It's an option.

[texhorns98]

Originally Posted by OldestHorn

It's an option.

So is breathing, I suppose...

[OldestHorn]

You might try buying your poultry from a grocery or butcher rather than waiting to find one dead on the side of the road.

[scout3dave]

Originally Posted by CalHorn

Thanks, Oldest. Your suggestions jibe with what I've been reading elsewhere. For wood, I was thinking of using apple or cherry this time around. I was also gonna brine the bird, so if anyone has suggestions or recipes re: brining, bring 'em on.

I use Alton Brown's recipe for brining turkey to roast. It really is good, haven't ever brined a bird to smoke though. I use pecan on light meats like pork or poultry. It is good and readily available.

[CalHorn]

Well, I used my new smoker on two occasions over the past couple weeks. First time was a brisket. Turned out mediocre, IMO, though the people who ate it were nice and gave out compliments. Because of time constraints, I tried the "high heat" method after doing a wet rub (to get some bark) followed by a dry rub. The brisket looked and felt good to the touch when I pulled it off the smoker. Unfortunately, I had to let it sit (foil tented and wrapped in towels in a cooler) for 2-3 hours after pulling it off before being able to serve it, and it continued to cook and got a tad overdone. Fortunately, it was still moist (in part because I left a fair amount of fat on before smoking it) and edible, but it was starting to fall apart. In retrospect, I wish I'd pulled it off the smoker sooner because I knew it was going to continue to cook to a certain extent while sitting in the cooler.

Next time if the schedule allows, I'm going low and slow on the brisket.

Second time was a chicken that I cut in half, brined, and then smoked over apple and hickory for Memorial Day. Turned out pretty good IMO -- meat was moist and had a definite smoky flavor with some kick (in part because I spiced up the brine a bit and then probably overdid it a bit with the dry rub).

[OldestHorn]

Cal, brisket is one of the trickier cooks, considerably more difficult than pork butts or ribs. Low and slow is the best route for consistency. Keep the grill temp as close to 225 as possible and allow 1.5 hours/lb for cook time.

[CalHorn]

Originally Posted by OldestHorn

Cal, brisket is one of the trickier cooks, considerably more difficult than pork butts or ribs. Low and slow is the best route for consistency. Keep the grill temp as close to 225 as possible and allow 1.5 hours/lb for cook time.

Thanks, Oldest. I would have gone the "low and slow" route but for some time constraints. Next time that's how I'll do it.