Somewhat late since I've already trimmed and it's currently sitting on the pit. Anyone have a method they'd like to share on how y'all do yours? Seasoning, timing, fuel type, etc...
I have no clue, I suck at cooking. How did it turn out?? Brisket and egg tacos for breakfast sounds good
I think it's important to wrap in butcher paper and not foil. Around 201-203 degrees is when I normally take off. But it's all the same all over the internet, so there's really no secrets. What kind of smoker did you use?
I use a brand of marinade the day before called Allegros brisket and fajita marinade. I usually give it about 24 hours after seasoning flipping it around and letting it soak. I’ve gotten lazy and I’ve begun to sousvide the brisket. it’s been awhile since I’ve done one though. But I would usually sous vide seems like about 20 hours or so and then I would smoke it for six. I just upgraded smokers the other day. For about the last seven years, I have used a brand called The Good One. I previously had the open range model. I have recently upgraded to the heritage model three and it is pretty cool. I did a few pulled pork butts at a time the other day that we’re good. I did some baby back ribs that turned out really good. I am a very harsh judge of my own barbecue, but the ribs were definitely first class.
You ask 75 people, you'll get 75 different answers. Know your pit, learn how it cooks, then cook like you know.
for brisket, i'll add "Know your pit, learn how it cooks, then cook like you know, and know your brisket is done, when *it* wants to be done." for chicken, I'll add "Know your pit, learn how it cooks, then cook like you know, and know your pit doesn't want to cook chicken."
That reminds me of the time at work where a guy was going on and on about bbq'ing chicken and how it's best done. I had to open up my big mouth and say "man, chicken ain't bbq... beef and pork are bbq". The look on his face made me think I had insulted his mother, and I had just signed my own death certificate. I had to quickly say I was just kidding... but... I really wasn't.
live oak, pecan, mesquite....whatever ya got wherever you're at ... pecan and peach/apricot is great on pork/chicken
I'll never sous vide a brisket, but I did watch/help a friend of mine boil pork ribs one time: marinated them asain style overnight, cut them in half, then put them in a big pot of seasoned water for about 15 minutes, then he dried them, dry seasoned them, put them on the grill for about 5 minutes on each side, and basted them with sticky Viet bbq sauce as they cooked They were possibly the best pork ribs I've ever had in my life.
That’s definitely a Texas thing to think chicken isn’t bbq. I was at a conference this week and we had a bbq discussion and one guy from KC straight up told me that it was well known that Texas BBQ doesn’t include chicken. Never really thought about it but it’s true, at least in my experience. I mean, I’ve had bbq chicken but it’s never something I plan to cook as a bbq item on the grill.
Certainly not slow-smoked chicken. That’s what my joke above was about. BBQ Chicken has many definitions, but do you really need a smoker for most of them. When I did briskets parties early in my “career”, I always had to find room for at least one whole chicken for the 20-something girls who were convinced they didn’t like brisket — back when Houston had few (in any) quality bbq joints. But as the parties evolved over time, they converted and I didn’t need to do the smoked chicken any more.
What region of the US is known for their bbq chicken? States/regions will fight for titles of the best beef/brisket, best pork ribs, pulled pork, etc. Like few people outside of Kentucky know that it's known for mutton .... and nobody really cares. It's not that Texas doesn't include chicken - it's that it's one of those things where if you have it, great! It may even taste great. Awesome! Are we coming down to blows over which region has the best bbq chicken? Doubtful. My dad used to cook beef ribs all the damn time as a kid. It was always a letdown when he went to chicken when prices got too high. Maybe that's where my animosity toward bbq chicken started. All that being said, I've had the smoked chicken at Babe's in the DFW area, and for a chain, that is some good stuff. lol.
