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1st smoked whole chicken (Q-view)
Thx!!! Forgot to add...this is the beer in the butt. Didn't have cans so emptied and rinsed coke can and poured half in, consumed other. -
1st smoked whole chicken (Q-view)
Ok....so I started at 4. This is what it looked like goin in The rub: 1 tablespoon chili powder 1 teaspoon garlic powder 1 teaspoon ground cumin 1 teaspoon salt 1 teaspoon sugar 3/4 teaspoon ground black pepper 1/2 teaspoon allspice 1/2 Teaspoon Cayanne Pepper -
1st smoked whole chicken (Q-view)
Brining underway with the Slaughterhouse Poultry Brine by Tip Piper of Hillbilly Vittles. Will start the smoke about 1-2P. That'll bring brine time to 10hrs-ish. Will update when I start the smoke. -
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First smoked beer can chicken! W QVIEW!!
Looks fantastic!!!! **wipes drool up** How big was the bird and how long @ what temp? -
Grill wings BEFORE or AFTER smoking?
This is almost exactly what I do too... -
July 4th Smoke Plans...times, etc??
Don't wanna poke/probe your meat before the danger zone due to the bacterial on the surface having a chance of being pushed into the interior. If you KNOW you're going to get through the danger zone within time, it could be ok, I guess. I know it's not gonna be done in 4hrs, so after the 4th... -
July 4th Smoke Plans...times, etc??
We're aiming for a July 4th cul-de-sac party, serving probably ~3p(ish).....wanna try a packer brisket (if it'll fit in my grill/smoker). What time do you think I should start this thing off? Never done a packer....is it still 1.5hrs @ 225* ? Thx in advance.. -
Another questionable brisket....
Ya....no one got sick, so I made it this time.- ghostred7
- Post #6
- Forum: Food Safety
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Another questionable brisket....
@Bear...ya...that was pretty much what I was askin. @Pit...baby steps man, baby steps :D- ghostred7
- Post #4
- Forum: Food Safety
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Small Brisket Flat (now with Q-view)
Thx guys....I'm really happy how it came out. Definitely better than my first attempt. I've just gotta convince the wife to let me get a real smoker....but as long as I keep rockin on this thing, gonna be hard to do LOL. The weather making me drop temp irritated me to no end. -
Small Brisket Flat (now with Q-view)
Done & yum.....i was able to pick it apart with my fingers...much nom happenin... -
Small Brisket Flat (now with Q-view)
I couldn't find my cooler :( I've read it other places on here.....for the "cooldown" ....i just cut the oven off and am letting it rest in there. Hope it works. Now gotta figure out what to do with it after it cools since it's 2a here. Won't be eaten until tomorrow sometime. Pics soon. -
Another questionable brisket....
I have my thread here: http://www.smokingmeatforums.com/forum/thread/107498/small-brisket-flat-now-with-q-view My gut says based on this, it should be fine. I didn't think about probing temp until ~3.5-4hrs. It was @ 135* then. Thoughts on potential danger??- ghostred7
- Thread
- Replies: 5
- Forum: Food Safety
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Small Brisket Flat (now with Q-view)
Due to bad weather and the urge to not get sick while standing out in chilly rain (not to mention the lightening around me)....I went ahead and moved it to the oven @ 220* (until it gets to 160, then I'll wrap w/ foil and let sit @ 210 until IT gets to 195. Here it is @ ~the 5hr mark... I... -
Small Brisket Flat (now with Q-view)
My 1st time w/ lump....dang sure doesn't take much for temp LOL. Right now it's maintaining @ 235....a little hotter than i want it, but it'll do I hope. Rubbed right before going in.... EDIT: Now at the 2hr mark, got hit with a storm.....grill/smoker is getting hammered with... -
Small Brisket Flat (now with Q-view)
Just got home from the "Cajun Meat Company" here in Marietta, GA (saw it mentioned on another thread). Picked up a 6lb flat and some gator tail. I'm off to get some lump and red potatoes & corn for our gator tail dinner. In the interim before I actually get the Q movin....here's the flat... -
Small Brisket Flat (now with Q-view)
Thx for the advice, all. Plans have changed a little bit, so we'll see. I wasn't aware of the "Danger Zone" (still need to read the safety section). The setting it out plan is probably not happening now. The "itch" is going to get scratched today. I'm on my way in a few minutes to pick it... -
Small Brisket Flat (now with Q-view)
For a small flat ~4-6lbs...what approach should I take? Is it still 1.5hrs/lb @ 225* ? My thoughts were to rub & plastic overnight. Bring to room temp when heating up coals, etc.get a steady 215* and add wood for smoke on top of coals ala minion method (will heat up with 1st piece of wood... -
More n00b questions...
Thx for the feedback all. I'll definitely keep it in mind...just not sure if I'll be able to get a real one any time soon....never know...I may come across one someone's getting rid of one :D- ghostred7
- Post #6
- Forum: General Discussion
