Hey from the South Carolina Coast. Have been experimenting with my new Chargriller Grand Champion.( but have been grilling / smoking meats for 20 years ) Love a nice smoked bird. Your's came out great. Gonna do a whole bird this weekend. Simple recipes are the best. Kosher salt, white pepper are my staples. Then add from there depending on what I am cooking. Apple wood is the bomb. Nice rig you got there. Thanks for sharing
Hello everyone, I work in a smoke and BBQ restaurant, 😋 this is pretty much what we do. A couple things we'd do different but that's because we do 16+ butts/shoulders at a time. 😅 This is fabulous info! Enjoy your BBQ!
@@jv123z. absolutely not... I know some people do that, but you are more at risk spreading salmonella ‘washing’ poultry. When you fully cook anything, you kill bacteria. To each their own. There’s a good video out there of a girl washing chicken with dawn dish soap before cooking that you may love 😂
I had a small wedding on Wednesday and smoked two butts on Sunday. I wasn’t sure what to do. I copied your process and it came out awesome. Thanks again.
I have done this many times over the years, I have used sunshine mustard and garlic powder and paprika, not I always did I let it rest overnight but if I did it would be in Guinness beer, I love how you experiment with your cooks
So glad to find your channel, Jason makes such an awesome pit and he’s only a couple towns away from me, Hopefully soon I will be able to purchase one from him
Thanks man I was going to do one Saturday for a party and thought I'd do another one for my sister and brother-in-law that are doing the carnivore diet and I was wondering what the answer to this exact question was appreciate it.
IMO...that's not cheating, just being smart. I have done the brine route and it does produce a fantastic end product but what you ended up with looks really good. My only reluctance with the store bought corned beefs is that the quality is inconsistent. One will be great and the next one is tough, oh well just enjoy the good ones and use the others for corned beef/pastrami hash. Thx for sharing.
Soak overnight then place in fridge overnight before smoking. Smoke for 5-6 hrs at 210 degrees. Wrap and place in 200 degrees oven for 4-5 hrs. It will melt in ur mouth
@@Merricks_Meat If brisket isn't pork it's not barbecue. It's something you cooked on the grill that has barbeque seasoning. By your logic, fish could be barbecue.
As soon as you said the small one shredded so easily I thought oh no what happened to the larger one. It's maddening when you throw everything at a piece of meat and it doesn't shred or probe easily. Great job as always!
This time, I had a pre packaged brine and used the ratio on the packet! I usually just google based on how much water I’m using. Next time I do turkey or chicken I’ll include the brine and do my own!
