cabaiguan juan
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Turned out pretty good! A bit too moist perhaps and I'm sure I wouldn't win any competitions but I'm sure happy to eat it.
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What’s on the grill/smoker today? 2021
- Thread starter CBoukal
- Start date
smellysell
Go Vols!!!
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Too moist?
Thoughts
Forehead wrinkle king
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If the family is happy, you did a damn good job buddy
IngloriousBasterd
Well-Known Member
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- May 13, 2008
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First time using the smoker thought I would take it easy with some chickens since they are cheap and no harm if I mess them up
SKYDIVNEKD
Call me "Walt Kowalski"
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- Jul 24, 2001
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Ok, I gotta say it. The top one looks like a $2 whore!!! Legs spread wide open and, well, you know the rest! I'm just sayin'! It's the first thing that came to mind when I saw yer pic.
Floyd T
cabaiguan juan
Vote Panda 2024
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$2? Must pre pandemic pricing.Ok, I gotta say it. The top one looks like a $2 whore!!! Legs spread wide open and, well, you know the rest! I'm just sayin'! It's the first thing that came to mind when I saw yer pic.
Floyd T
SKYDIVNEKD
Call me "Walt Kowalski"
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Jon,
Ain't no such thing as a "too moist" brisket. I've seen some folks carve up some "leather' that'd make Danner envious. That looks damn good, my friend. If it pulls apart easily, you nailed it. Job well done.
Floyd T
Amateur smoker whose opinion means less than jack!
SKYDIVNEKD
Call me "Walt Kowalski"
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IngloriousBasterd
Well-Known Member
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Damn this turned out perfect. Got it right up to 165 and pulled them. So moist and tender. Favor is amazing. I have for sure found a new hobby
smellysell
Go Vols!!!
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What smoker did you get?
IngloriousBasterd
Well-Known Member
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cabaiguan juan
Vote Panda 2024
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Do you have a recipe?
Mizicke5273
Well-Known Member
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- Dec 29, 2007
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Agreed with @SKYDIVNEKD. I've done some brisket before where it was so tender that it just fell apart as you cut it. And it was just delicious!
IngloriousBasterd
Well-Known Member
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Shoot me your recipe if you get a chance. Those look amazing
TexasTraveler
I'm kind of a big deal
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Bobby Flay ain’t got shit on this kid!
H. Vachon
King of the Hobo Hut
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Season both sides of chicken with dry rub (I used Meat Church’s VooDoo and a peach rub from my SS). Wrap cream cheese stuffed jalapeños in chicken. Wrap in bacon and place in aluminum pan. Apply a bit more rub and a pad of butter on each piece. Smoke at 300° for about 45 minutes. Then cover aluminum pan with foil. Cook until IT of 145°. Pull chicken out of the butter/bacon grease pan and cook directly in the grate until 160°. Glaze with sauce and put back on smoker until done.
Glaze:
1/3 honey
2 tablespoons dijon mustard
1 tablespoon yellow mustard
1 tablespoon balsamic vinegar
Optional 1 tablespoon of spicy honey
A dash or two of dry rub
Mix and heat in microwave until thin