I have the 2 door Master Forge propane smoker and just in the last month and a half picked up the Master Forge charcoal grill. Smoked my first and only brisket for XMas eve dinner last year. 16 pounder for 24 hours. Came out insanely good. Definitely want to do more briskets in the smoker but with 2 kids under 2 1/2 finding the time is difficult. Most often I smoke chicken thighs and drumsticks in the smoker, usually around 70 pieces at a time for parties using a combo of apple and hickory. Chicken pieces get brined then covered in mustard then covered with equal parts kosher salt, fresh coarse ground pepper and garlic powder. Have done this way 5 or 6 times. If I'm lucky there are leftovers and we pull the chicken then heat it up slowly in a covered pan then make tacos, but again, only if there are leftovers which has only happened twice. On the grill I do tri-tips or flank steaks weekly. The flanks get marinated in balsamic vinaigrette or red wine vinaigrette/italian dressing for 7-10 days then get seared for 1-2 minutes then moved over to the other side for indirect until finished.
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