MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 11-15-2017, 02:53 PM   #16
ckoss
Got Wood.

 
ckoss's Avatar
 
Join Date: 05-30-17
Location: Shippenville, PA
Default

Quote:
Originally Posted by tom b View Post
13.3 lbs, pellet cooker 335* for 2.25 hrs, 160 breast, 185+ thigh

Did you do anything special to that skin? Looks great, mines always soggy-ish.
ckoss is offline   Reply With Quote




Old 11-15-2017, 03:06 PM   #17
tom b
Babbling Farker

 
tom b's Avatar
 
Join Date: 10-12-15
Location: Temecula, CA
Default

Quote:
Originally Posted by ckoss View Post
Did you do anything special to that skin? Looks great, mines always soggy-ish.
1.Naturific Harvest Brine
2.basted with garlic herb butter a couple times
3.pellet cooker magic it does great thing with poultry skin

or maybe I just got lucky
__________________
Traeger Timberline 1300, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, Bayou Classic 36" offset, WGA, Smokey Joe, Akorn Jr., Wood Fire Barrel Rotisserie cooker
tom b is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 08:15 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts