June 11, 20223 yr I have a brisket and chicken on my smoker. We're packing our RV to leave next week. We're towing it to the family compound outside of town tomorrow. After some final improvements hop in by the pool, drink a little beer, play a little pickleball, enjoying summer.
June 11, 20223 yr 37 minutes ago, Texsox said: I have a brisket and chicken on my smoker. We're packing our RV to leave next week. We're towing it to the family compound outside of town tomorrow. After some final improvements hop in by the pool, drink a little beer, play a little pickleball, enjoying summer. What part of the chicken are you smoking? Bone in?
June 11, 20223 yr Author 16 minutes ago, ron883 said: What part of the chicken are you smoking? Bone in? Whole chickens. I'll bone it after it cools and vacuum pack portions for later. My favorite is smoke chicken enchiladas in green sauce. Basically I'm taking advantage of the real estate in my smoker. The downside is it's hickory smoke, arguably not great for chicken. I'm also confused what happened to my post oak. That's my go to for brisket (like everyone in Texas). I can't remember running out. I'm wondering if my neighbor grabbed some and forgot to tell me. If I'm doing some pork I usually use peach wood and really like adding the chicken then.
June 11, 20223 yr 3 minutes ago, Texsox said: Whole chickens. I'll bone it after it cools and vacuum pack portions for later. My favorite is smoke chicken enchiladas in green sauce. Basically I'm taking advantage of the real estate in my smoker. The downside is it's hickory smoke, arguably not great for chicken. I'm also confused what happened to my post oak. That's my go to for brisket (like everyone in Texas). I can't remember running out. I'm wondering if my neighbor grabbed some and forgot to tell me. If I'm doing some pork I usually use peach wood and really like adding the chicken then. Is hickory generally too strong of a flavor for chicken? Sounds heavenly though.
June 11, 20223 yr 3 minutes ago, ron883 said: Is hickory generally too strong of a flavor for chicken? Sounds heavenly though. I might be wrong but Hickory seems like one of those flavors you are either in or out, no in between. Chicken is a flavor sponge and if you aren't a fan, it stands out
June 11, 20223 yr Author 2 hours ago, ron883 said: Is hickory generally too strong of a flavor for chicken? Sounds heavenly though. It really depends on a couple things. Of course your taste preferences. I just pulled the chicken off. It has a strong smoke flavor. I would really enjoy it on its own. It will even work in heavier recipes like gumbo or enchiladas. Toss it on a summer salad for your mahjong club and it is probably too strong. That's where I like fruit wood. The brisket has another six hours or so to go. I'll probably wrap in pink butcher paper around game time.
June 11, 20223 yr 5 minutes ago, Texsox said: It really depends on a couple things. Of course your taste preferences. I just pulled the chicken off. It has a strong smoke flavor. I would really enjoy it on its own. It will even work in heavier recipes like gumbo or enchiladas. Toss it on a summer salad for your mahjong club and it is probably too strong. That's where I like fruit wood. The brisket has another six hours or so to go. I'll probably wrap in pink butcher paper around game time. You use the Texas crutch on your brisket and pulled pork? I always would. You don't get the crispy exterior, but it cuts down on the cook time so much. I figured it makes it juicier as well
June 11, 20223 yr Author 18 minutes ago, ron883 said: You use the Texas crutch on your brisket and pulled pork? I always would. You don't get the crispy exterior, but it cuts down on the cook time so much. I figured it makes it juicier as well I use butcher paper on brisket which doesn't help the cook time as much as aluminum foil. I've done both for pork and I think I like the foil better. When I had my big smoker neighbors would bring over briskets for me to put on. One neighbor would ask me not to wrap. I always felt like I was walking a tightrope with that one. I really wanted to try some salmon or trout this summer but decided that carrying a smoker all summer for maybe three or four cooks was too much of a hassle.
June 11, 20223 yr Author Wrapped at 170 this time. It didn't really stall at all. Perhaps because it's about 100° out here. Holding the temp under 250° has been a struggle. I'd like to be closer to 225°
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