MattWaldenGFX
Got Wood.
friday, i made two briskets, my first on the new franklin pit.
one normal central texas style. (my favorite)
one nashville hot chicken style.
yes, you heard me. if i offend you BBQ traditionalists, nothing to see here, move along...
i was having guests over and decided since i was already making a large 23 lb. brisket that would feed everyone, i'd buy a smaller 10 lb. brisket and experiment with two food styles i love, central texas BBQ and nashville hot chicken. for those of you who have never gone to nashville and had TRUE nashville hot chicken, it's next level incredible... i eat at a different nashville hot chicken place every time i'm in nashville for work. (weekly during touring season)
for the HOT brisket, i changed up the seasoning for the bark and used nashville hot chicken seasoning and salt and pepper. i cooked it as normal, (slightly overcooked since i was way more concerned with the main brisket that was twice it's size) then at the end i mixed the hot fat that cooked out of the briskets with nashville hot chicken seasoning and brushed it on the brisket right before slicing.
turns out the experiment was better than the main course. guests only ate the main brisket in order to compare it to the HOT brisket. HOT brisket won. everyone around the table had sweat on their brow and a smile on their face.
i wasn't expecting that at all.
looks like i'll be trying it again soon, and next time, it will get ALL my focus!
one normal central texas style. (my favorite)
one nashville hot chicken style.
yes, you heard me. if i offend you BBQ traditionalists, nothing to see here, move along...
i was having guests over and decided since i was already making a large 23 lb. brisket that would feed everyone, i'd buy a smaller 10 lb. brisket and experiment with two food styles i love, central texas BBQ and nashville hot chicken. for those of you who have never gone to nashville and had TRUE nashville hot chicken, it's next level incredible... i eat at a different nashville hot chicken place every time i'm in nashville for work. (weekly during touring season)
for the HOT brisket, i changed up the seasoning for the bark and used nashville hot chicken seasoning and salt and pepper. i cooked it as normal, (slightly overcooked since i was way more concerned with the main brisket that was twice it's size) then at the end i mixed the hot fat that cooked out of the briskets with nashville hot chicken seasoning and brushed it on the brisket right before slicing.
turns out the experiment was better than the main course. guests only ate the main brisket in order to compare it to the HOT brisket. HOT brisket won. everyone around the table had sweat on their brow and a smile on their face.
i wasn't expecting that at all.
looks like i'll be trying it again soon, and next time, it will get ALL my focus!
