PBrug
Full Fledged Farker
- Joined
- Mar 9, 2017
- Location
- Western PA
I've been wanted to try some pulled chicken, from boneless/skinless thighs, as I have never done them before. I've done whole chickens, but pulling can be a pain. So, I picked up 8+ pounds of boneless/skinless thighs from Costco.
I also wanted to do some brisket, but with Walmart packers (Select/Choice) up to $3.46/lb, and no time to hit RD, I picked up a 5.8lb Choice Flat while at Costco. Prices are a little high now, but I figured with limited trimming on the Flat (only trimmed about 5oz), less loss during cook and Costco's high quality beef, it was worth a try. I wanted to weigh the Flat when it was done, but got distracted and forgot to do so...
For the Brisket, I hit it with Salt and Garlic the day before, then added a little Onion Powder and some course Black Pepper. Smoked with Oak and a little Mesquite on the Assassin 24. Took about 3 hours to get the color I wanted (about 165*), then forever (about 7 more hours) for it to give up. Thought this little guy would cook quicker. I've made a few Briskets, but this was my best to date. Very surprising being it came from a 5.8lb Flat...
This is the size logs I put in the Assassin. That's all that is needed for the smoke...
1st run with my new Smoke. Love it!!!
Brisket ready to be wrapped in butcher paper..
.
Brisket done, ready for a 1.5 hour nap in the cooler. I am still amazed how much better the bark gets, even wrapped in the butcher paper.
This thing folded like a dream, but held up under it's own weight. Sorry for the poor focus...
For the Chicken, I wanted to experiment with two types. One, my basic rub, smoked for 30 min. then wrapped till 195 - 200. The 2nd, I did a Cornell marinade, grilled for color, then wrapped till 195 - 200. Both turned out very good, but the Cornell method was not a moist as the basic rub/smoked chicken.
Basic Smoked Chicken: rubbed - smoked - wrapped - pulled...
Cornell Style Chicken: marinated - grilled - wrapped - pulled...
And my plate, with a little shells and cheese...
I think Pulled Chicken is going to be made more often from here on out. Much easier than Pulled Pork (not that PP is difficult) and very tasty. As for the Brisket, while I love the Point on the packers, I need to see the cost difference and see if the Flat makes sense. I know this, tasting the Costco Choice Flat, I am even more jealous of those who get the Costco Prime Packers for $3/lb...
Thanks for looking...
I also wanted to do some brisket, but with Walmart packers (Select/Choice) up to $3.46/lb, and no time to hit RD, I picked up a 5.8lb Choice Flat while at Costco. Prices are a little high now, but I figured with limited trimming on the Flat (only trimmed about 5oz), less loss during cook and Costco's high quality beef, it was worth a try. I wanted to weigh the Flat when it was done, but got distracted and forgot to do so...
For the Brisket, I hit it with Salt and Garlic the day before, then added a little Onion Powder and some course Black Pepper. Smoked with Oak and a little Mesquite on the Assassin 24. Took about 3 hours to get the color I wanted (about 165*), then forever (about 7 more hours) for it to give up. Thought this little guy would cook quicker. I've made a few Briskets, but this was my best to date. Very surprising being it came from a 5.8lb Flat...
This is the size logs I put in the Assassin. That's all that is needed for the smoke...
1st run with my new Smoke. Love it!!!
Brisket ready to be wrapped in butcher paper..
.
Brisket done, ready for a 1.5 hour nap in the cooler. I am still amazed how much better the bark gets, even wrapped in the butcher paper.
This thing folded like a dream, but held up under it's own weight. Sorry for the poor focus...
For the Chicken, I wanted to experiment with two types. One, my basic rub, smoked for 30 min. then wrapped till 195 - 200. The 2nd, I did a Cornell marinade, grilled for color, then wrapped till 195 - 200. Both turned out very good, but the Cornell method was not a moist as the basic rub/smoked chicken.
Basic Smoked Chicken: rubbed - smoked - wrapped - pulled...
Cornell Style Chicken: marinated - grilled - wrapped - pulled...
And my plate, with a little shells and cheese...
I think Pulled Chicken is going to be made more often from here on out. Much easier than Pulled Pork (not that PP is difficult) and very tasty. As for the Brisket, while I love the Point on the packers, I need to see the cost difference and see if the Flat makes sense. I know this, tasting the Costco Choice Flat, I am even more jealous of those who get the Costco Prime Packers for $3/lb...
Thanks for looking...
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