Recent content by pnstenquist

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  1. pnstenquist

    To brine or not to brine a brisket?

    I brine my briskets, inject with butter, smoke for about ten hours and finish with a Texas choke in a braise pan. Once they hit 205 leave them in the braise pan and gradually bring the temp down to about 160. They come out beefy, juicy and tender. Don't know if they would if I didn't do all...
  2. pnstenquist

    What's your occupation?

    I'm a writer, working for a number of pubs and producing copy for Mercedes/Benz advertising.
  3. pnstenquist

    St Louis Style

    Your ribs look great. Nice photos. I have to try St. Louis ribs. I've never made them. I did three racks of back ribs with 50/50 hickory and pecan this weekend. They were excellent. I agree that some hickory is best to get deep smoke flavor. I use a thick coating of a pretty standard pork rub...
  4. pnstenquist

    Crispy Smoked Thighs

    I'm going to try it with wings next time. While thighs are fatty, a couple hours of smoking followed by searing renders most of it out.
  5. Crispy Smoked Thighs

    Crispy Smoked Thighs

  6. pnstenquist

    Crispy Smoked Thighs

    I've smoked chicken thighs quite a few times. My early efforts were okay: good flavor but rubbery skin that had to be pulled off. I came up with a plan to remedy that. First, I smoke the thighs with skin on at about 225 until the largest one reaches an internal temp of 160 degrees -- about 90...
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    chicken.thighs3.JPG

    • pnstenquist
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    • Album: Crispy Smoked Thighs
  8. chicken.thighs2.JPG

    chicken.thighs2.JPG

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    • Album: Crispy Smoked Thighs
  9. chicken.thighs1.JPG

    chicken.thighs1.JPG

    • pnstenquist
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  10. pnstenquist

    What's your occupation?

    I'm a writer, producing copy for both advertising and editorial. I write on automotive topics for the New York Times, and spout off on energy topics for some utility company publications. Right now I'm scripting how-to videos for AutoZone and writing an 80th anniversary book for Nissan. I...
  11. pnstenquist

    Michigan Smoker

    Thanks all. Good to be here.  Paul
  12. pnstenquist

    Beef Short Ribs

    Beef short ribs are a tough cut, so they need low and slow cooking. But they're delicious when done. I've done them in the smoker at 225 for about five hours, followed by a two hour "choke" in an aluminum pan with a 1/2-inch of beef stock and red wine in the bottom and covered with foil. I used...
  13. pnstenquist

    Brisket Success

    Doh. Figured it out. Not difficult.
  14. Brisket Success

    Brisket Success

  15. brisket.jpg

    brisket.jpg

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    • Album: Brisket Success
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