Recent content by goodstuff
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ECB Unusual Problem ...
I finally got the coal/oxygen mixture just right ... I held a temp of between 227 (coldest) and 245( hottest) for about 11 hours with minimal hassle ... Smoked some brisket and a chicken and they were PHENOMINAL. I was skeptical of this little smoker to start with but ended up with excellent...- goodstuff
- Post #5
- Forum: Charcoal Smokers
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Brisket/Chicken Smoke
Everything was cooked to the proper temp, and the chicken was in a pan over the brisket... Obviously no harm done as about 12 people enjoyed the food .. THOROUGHLY... will try to keep this in mind but if everything is properly heated I don't see the big deal. . . -
Brisket/Chicken Smoke
All right ... Everything turned out great ...the flat of the brisket was a little dry, which may be due to the fact that I smoked the brisket directly on the grill rack not in a pan, I will try that next time, otherwise everything was perfect! Thanks guys for all your help! P.s. the pictures... -
Brisket/Chicken Smoke
Ok guys... I did pul the chicken out at about 9pm Thursday(total of about 6ish hours total brine time), rinsed them and wrapped them up tight. At about 10pm last night I pulled them out, dried them off and rubbed them with my dry rub. This will give them about 11 hours to dry in the fridge. I... -
Brisket/Chicken Smoke
I probably started the brine too early but I read something that said 24 hours brine then overnight to dry ... I guess that threw me off ... seems like the chicken would be a sponge by then ... makes me nervous leaving it in the brine for this long .... I dont want a hunk of cello sponge ... -
Brisket/Chicken Smoke
Thanks for the info guys, I think i will pull them out about 8 pm tonight (total of 7hrs brine time) rinse and put in fridge to "dry" and tomorrow about 8 p.m. I will rub them down and start them on the smoker around 8:30 for lunch ... does this sound about right? -
Brisket/Chicken Smoke
Ok hearing mixed things from other bloggers about brining ... can I brine my thighs too long? and how long is too long ... if i pull them out what should i do to them between the time they leave the brine and go to the smoker? -
Brisket/Chicken Smoke
p.s. - this will also be my first time using cherry wood to smoke with. I have had ribs that were smoked in cherry before and LOVED the flavor! -
Brisket/Chicken Smoke
OK .... It is about one o'clock on Thursday, I just trimmed up my chicken thighs (cut the yuck fat off, peeled the skin and removed the fat from the underside) washed them, wrapped them back in the skin, and got them in the brine. I figured I will leave them in there until about 1 or 2 p.m... -
Brisket/Chicken Smoke
Looks like I caught this post just in time ... I am going this morning to pick up my meats and I will definitely try that brine... Everyone loves my chicken rub and sauce but maybe the brine will push it over the top! Thanks for the help and I will keep this thread updated with my progress ... I... -
Brisket/Chicken Smoke
The chicken will be in a pan the whole time except for the last 10.-15 min or so to set the sauce and the smoker will be between 240 and 250. This is my usual procedure for doing my thighs.... Should I be at a higher temp for the chicken?? I normally pull them off at an IT of 180 (maybe I am... -
Brisket/Chicken Smoke
Ok, calling all the pros for advice ... I have never Loaded by ECB down with more than one rack of meat at a time, however, we are having guests over this weekend and I am putting on a brisket Friday night and it s requested that I do my chicken thighs as well... Do you think that it will be ok... -
- goodstuff
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"The New Guy" from Alabama
Sweet, I have "folks" in Boaz (a little closer... where I grew up) and Hartselle (a LOT closer)! Thanks for the warm welcome guys!
