Dark meat > White meat.Dark meat is pretty forgiving. White meat like boneless skinless chicken breasts can be hard. Real easy to dry out. I've found that pounding, brining, and then cooking at a hotter temp for less time helps a lot. Meat thermometers are your friend.
It's a typical Jewish preparation of the brisket to braise it. It doesn't turn it into Italian beef. But leave it to you to post about something that you have no idea about traditionally or historically. No go ahead and run away now.Dunno
Would think so, just different. Probably more like "pulled beef/italian beef"
It's a typical Jewish preparation of the brisket to braise it. It doesn't turn it into Italian beef. But leave it to you to post about something that you have no idea about traditionally or historically. No go ahead and run away now.
So proud of you two for coming back with such well educated responses. I would have just gone all Beavis & Butt-Head on @brett05 seriously saying "pulled beef".As a self proclaimed zionist how do u know so little about Jewishly prepared brisket?
When do you stuff them with bacon, feta cheese and onions?Smoking some ribs today. Saw someone hitting them with worscestshire instead of mustard pre-rub, thought it sounded interesting and I like worscestshire sauce, so I gave it a whirl. Trying to keep it pegged around 250, I'm about 2.5 hrs in. At 3 hrs I'm gonna open it up and spritz it with a combo of apple juice and pineapple juice. I'll snap a pic when I do that. At 4 hrs I'm gonna start lightly basting them with some sauce + apple cider vinegar to get it nice and thin to build some layers.
Honestly I would maybe smoke for an hour tops. Then grill to crisp.Alright. It's time to start gearing up for football season. I've never smoked wings in my life, but I'm gonna do a test run this weekend. Probably will have to invite some people over to eat all of this, but a quick "hey, help me eat some wings" text to a few people should do the trick.
1) I want to know how many wings I can reasonably smoke on my WSM. A normal package I buy at the grocery store is around 25-30 after they have been split. I think I can get about 4 packages on there, so ~ 100 wings I think. We will see.
2) Gonna give them a good rub, and smoke with pecan for about 2 hrs at 225. Again, we'll see how long this actually takes.
3) Get the Weber kettle super hot and cook maybe 5 mins total to get some char and crisp. Will obviously need to work in batches.
4) Try some different sauce variations and see what's good. One batch not sauced at all, just want to see how the smoke + rub works naked. One traditional hot sauce + butter + garlic. I'm thinking something sweet might work well to balance out the smoke and rub - so maybe one batch with a spicy thai chili, and another with a mild honey mustard sauce.
Thoughts? Updates to follow...
Thanks...never done it before and wasn't sure how long it would take. 225 sound about right? I'm trying to avoid frying, you think a hot sear on charcoal will work? Maybe lightly brush with some oil before doing that?Honestly I would maybe smoke for an hour tops. Then grill to crisp.
How I do mine? Smoke for an hour with rub, flash fry in peanut oil to finish, toss in more rub post frying. Legit every time.
I know for a fact all that will work. But honestly before u do the sear toss them in a vinegary sauce and maybe rinse and repeat that. Vinegar should draw out fat and crisp it more. A buddy of mine does grilled buffalo wings like that, no smoking, just constantly spinning wings in sauce in a bowl and grilling them in stages.Thanks...never done it before and wasn't sure how long it would take. 225 sound about right? I'm trying to avoid frying, you think a hot sear on charcoal will work? Maybe lightly brush with some oil before doing that?