It was a wild & crazy night! lol So I took some advice to heart about not cutting time to smoke. Knowing I had an event Saturday night, I went ahead and started smoking 2 pork shoulders & 2 trimmed brisket (1 flat & 1 w/deckle) at 5pm. Left home at 6:30pm and came back at 11:30pm to almost no temp (this is in a fancy dress & heels, mind you)..I added two chimneys full and left for another event. Came back at 2:00am to temp holding at 250 and put everything in pans & foiled. Went to bed at 4am and checked 7am with meat temperatures reading close to done. Took everything out of pans & foil and cooked to temp. Let them rest wrapped in foil & towel on counter for 2 hours. During that time I started smoking my chicken legs & thighs. Then shredded & cut meat and added mix of bbq sauce, drippings & beef stock in pans & foiled in low temp oven. Served guests on Sunday at 4pm.
In hindsight, I probably should have not put the shredded meat in oven..even sauced, I think I pushed for the possibility of dryness. I didn't want to be cutting meat in front of guests. Maybe I need to invest in ice chests for the meats...my two ice chest were working for beverages.
I did the brisket with Texas style dry rub, the chicken marinated in Iranian-style Lime & Saffron, and pork was Puerto Rican-style with Adobo seasonings. Everyone was raving about all the meats...the big hit was the pork, but the 2 pans brisket & all the chicken were gone.
Oh, I also did Boston Baked Beans from one of the recipes in the forums here. DATsBBQ, thank you for the recipe!
1st Time Brisket & Pork - Wowed the crowd
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1st Time Brisket & Pork - Wowed the crowd
Last edited by Funfoodie on Mon Jul 18, 2011 7:30 pm, edited 4 times in total.
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Re: 1st Time Brisket & Pork - Wowed the crowd
Wouldn't let me add more pics above..
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Re: 1st Time Brisket & Pork - Wowed the crowd
Iranian Style Lime & Saffron Chicken..
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Re: 1st Time Brisket & Pork - Wowed the crowd
Looks great! Do you have a recipe for Chicken, or is it a secret?
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Re: 1st Time Brisket & Pork - Wowed the crowd
Remember always slice brisket aross the grain of the meat......If you dont you have a smoked roast.....
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Re: 1st Time Brisket & Pork - Wowed the crowd
Everything looks good but I have I suggestion for you about your Brisket. Slice it across the grain it eats better. To make it easy to figure out which way the grain runs (which can be difficult after a cook with all the bark in the way) while I am prepping mine I look at the way the grain runs then I cut off a corner across the grain, when it is time to serve I know where to start slicing. The cut off corner is the cooks treat. Never slice ahead of time and only cut what you need and it wont dry out.
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Re: 1st Time Brisket & Pork - Wowed the crowd
Not a "real" recipe. Just a variation of what my X's family did at their bbqs. Usually did wings this way.
Wash chicken, pat dry. Rub with Canola Oil. Season chicken with salt, pepper & garlic powder. I then mix 3 parts bottled Lime Juice and 1 part water ( 8 oz total) with 2-3 large pinches of saffron in a cup. In microwave until mixture is hot...let sit to cool. Then pour over chicken in bowl and massage well by hand. Then transfer to Ziplock bags to marinate 1-2 hours. Grill or smoke to temp.
** I have also added sliced onions as well, but skipped that this time
Wash chicken, pat dry. Rub with Canola Oil. Season chicken with salt, pepper & garlic powder. I then mix 3 parts bottled Lime Juice and 1 part water ( 8 oz total) with 2-3 large pinches of saffron in a cup. In microwave until mixture is hot...let sit to cool. Then pour over chicken in bowl and massage well by hand. Then transfer to Ziplock bags to marinate 1-2 hours. Grill or smoke to temp.
** I have also added sliced onions as well, but skipped that this time
Last edited by Funfoodie on Mon Jul 18, 2011 7:05 pm, edited 1 time in total.
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Re: 1st Time Brisket & Pork - Wowed the crowd
I had a friend helping me slice the meat and he insisted that this was the way to cut across the grain. I was just confused at that point. lol
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Re: 1st Time Brisket & Pork - Wowed the crowd
Nice job on your brisket and pork. I have to agree with slicing across the grain too though, and slicing just prior to serving. Otherwise, looks like a very successful cook. I really need to try that chicken recipe. I have all the ingredients for it too!
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Re: 1st Time Brisket & Pork - Wowed the crowd
Gonna try that chicken. It gives me a reason to add another spice to my cabinet.
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Re: 1st Time Brisket & Pork - Wowed the crowd
Glad to give y'all a recipe for some inspiration....I know ya'll have inspired & guided me with your posts and suggestions and I am truly enjoying this new culinary adventure!
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Re: 1st Time Brisket & Pork - Wowed the crowd
grain... yeah you know. anyway, if you are looking to make the brisket go further slice it pencil thick. just beware the the temp window for that is lower than what most will cook theirs to. usually around 190-195 on the top end.
now, that must have been a sight! all dolled up and firing a chimney of charcoal off! haha i have been known to stand in front of a cooker in a tux before. well till the missus drugged me away. haha
glad it went well for you
now, that must have been a sight! all dolled up and firing a chimney of charcoal off! haha i have been known to stand in front of a cooker in a tux before. well till the missus drugged me away. haha
glad it went well for you
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Re: 1st Time Brisket & Pork - Wowed the crowd
I would have eaten all of the food in those pics. Nice work.
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