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Post by Hitch on Feb 9, 2024 10:27:30 GMT -6
I use the hayul out of my electric smokers. I leave one up here at the schoolhouse right outside my room. I've had my smaller one for 13 years and it runs like a champ. It's easy and convenient. I also have an offset stick burner and a badarse drum smoker that a buddy built. I also have a Traeger. I could smoke up a lot a stuff if I ran them all at once.
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Post by Hitch on Feb 12, 2024 10:50:37 GMT -6
The bride doctored up some chicken legs with Chicken Sh!t and some other rub and smoked/grilled them on the Traeger for 2 hours. Then we tossed in garlic parmesan and hot wing sauce and then threw em in the air fryer for about 5-6 minutes. Served em up with some green beans the the bride made in the oven. DAYAMN good eatin!!!
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Post by Hitch on Feb 12, 2024 11:44:58 GMT -6
I have a homemade drum smoker that a buddy of mine fabricated. It is legit. It is fed by a blow dryer that is spliced into a thermostat. I have an electric drum smoker that uses charcoal and wood chips/chunks as fuel. Works like a champ!!!
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Post by Hitch on Feb 14, 2024 8:22:59 GMT -6
Question........Have any of you heard about the 'new' way to marinate a brisket? I was told that if you soak a brisket in milk, for 24 hours, and then rub it up however you like, and smoke it like you normally do, it'll be the most tender brisket you've ever made. Anyone heard this???
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Post by WetsuWarrior on Feb 14, 2024 8:55:02 GMT -6
I've heard of using yogurt...
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Post by Hitch on Feb 14, 2024 9:02:47 GMT -6
I just read up on it and it helps to tenderize the meat by breaking down the collagen between muscle fibers. Interesting.
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Post by Hitch on Feb 14, 2024 10:56:35 GMT -6
I usually trim the hard fat out/off the brisket and then apply a coat of dijon mustard as a binder. Then I use my rub, liberally, all over the briskets. I then put it in the fridge overnight.
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Post by Hitch on Feb 15, 2024 10:19:22 GMT -6
What do y'all use to season up a brisket? I've done the several different ways, but my go to brisket rub is one that I have made. It's a 1/4 cup of all of the following: coarse or kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and pepper mustard seasoning. I mix all of that up in a YUGE shaker bottle and then apply liberally.
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Post by Hitch on Feb 15, 2024 10:19:43 GMT -6
Chupacabra brisket magic is a GREAT store bought rub.
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Post by Lebowski on Feb 15, 2024 11:24:30 GMT -6
What do y'all use to season up a brisket? I've done the several different ways, but my go to brisket rub is one that I have made. It's a 1/4 cup of all of the following: coarse or kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and pepper mustard seasoning. I mix all of that up in a YUGE shaker bottle and then apply liberally. Kosher Salt, Course Black Pepper, Garlic Powder, Onion Powder. Thats it
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Post by Hitch on Feb 15, 2024 12:26:10 GMT -6
You need to check out Ralph's pepper mustard seasoning. It's legit.
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Post by xdipster on Feb 15, 2024 13:57:19 GMT -6
smoked paprika is a game changer.
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Post by Hitch on Feb 15, 2024 14:27:55 GMT -6
That it is Edward!
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Post by Hitch on Feb 16, 2024 8:51:10 GMT -6
Easy smoked chicken thighs: Get you a mess of chicken thighs and trim the excess fat. Spray them with a little olive oil for a binder. Rub em up with Chupacabra Cluckalicious seasoning and put in fridge overnight. Get your smoker or Traeger up to 240-250 and put those bad boys on the smoke for 3 hours.
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Post by xdipster on Feb 21, 2024 8:32:57 GMT -6
Smoked beef ribs Monday. 2hours on after head country rub, then wrapped in foil with squeeze butter, brown sugar and honey to candy them. 2 hours later, Woooeeee
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Post by Hitch on Feb 21, 2024 10:36:09 GMT -6
Smoked beef ribs Monday. 2hours on after head country rub, then wrapped in foil with squeeze butter, brown sugar and honey to candy them. 2 hours later, Woooeeee That sounds real tasty. What kind of wood did you use?
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Post by xdipster on Feb 21, 2024 10:37:07 GMT -6
Smoked beef ribs Monday. 2hours on after head country rub, then wrapped in foil with squeeze butter, brown sugar and honey to candy them. 2 hours later, Woooeeee That sounds real tasty. What kind of wood did you use? I like cherry when I'm making sweet ribs or sweet rubs. Apple aint bad either.
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Post by Hitch on Feb 21, 2024 10:39:31 GMT -6
Nice. I use hickory if I have it.
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Post by xdipster on Feb 21, 2024 13:03:31 GMT -6
Nice. I use hickory if I have it. I like hickory with brisket and longer cooks.
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Post by Hitch on Feb 21, 2024 13:10:45 GMT -6
I start with oak and then add in pecan when I smoke brisket.
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