kghart
Is lookin for wood to cook with.
I'd like to add brisket and chicken to my catering/vending menu so I decided to do a test cook yesterday. Unfortunately, it didn't turn out as I had hoped.
I know my first mistake with the brisket (6# from Sam's Club) was trimming too much fat. I dusted it with with rub and put it on the smoker at 275. At 175 I wrapped it in foil and put back on the smoker. It was at 200 and very tender when I tested with the probe at the 8 hour mark. I had expected it to go 10-12 hours. At this point I wrapped it a little more foil and put it in my insulated holder. Unfortunately, when I sliced it it was dry and it wanted to crumble. Taste was ok but just not moist and tender as I wanted. My chicken wasn't much better.
For my chicken test I used breasts, which were very thick so I sliced in half lengthwise to have more for the family. I also did a few whole thighs and some that I had removed the skin and bone. I also did four thighs "competition style".
I upped the temp on the smoker to 300/325 and put the chicken on that I had simply sprinkled with some rub. I was expecting the chicken to take a couple hours and when I checked it in 45 minutes the breast and boneless/skinless thighs were already drying out. The bone in thighs were already at 165 but the breast only at 140. I went ahead and sauced some and let the sauce go for another 15-20 minutes. I pulled everything off and let them rest for about 30 minutes. Everything other than the thighs pictures were very dry.
What did I miss?
I know my first mistake with the brisket (6# from Sam's Club) was trimming too much fat. I dusted it with with rub and put it on the smoker at 275. At 175 I wrapped it in foil and put back on the smoker. It was at 200 and very tender when I tested with the probe at the 8 hour mark. I had expected it to go 10-12 hours. At this point I wrapped it a little more foil and put it in my insulated holder. Unfortunately, when I sliced it it was dry and it wanted to crumble. Taste was ok but just not moist and tender as I wanted. My chicken wasn't much better.
For my chicken test I used breasts, which were very thick so I sliced in half lengthwise to have more for the family. I also did a few whole thighs and some that I had removed the skin and bone. I also did four thighs "competition style".
I upped the temp on the smoker to 300/325 and put the chicken on that I had simply sprinkled with some rub. I was expecting the chicken to take a couple hours and when I checked it in 45 minutes the breast and boneless/skinless thighs were already drying out. The bone in thighs were already at 165 but the breast only at 140. I went ahead and sauced some and let the sauce go for another 15-20 minutes. I pulled everything off and let them rest for about 30 minutes. Everything other than the thighs pictures were very dry.
What did I miss?
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