Food Smokers and Smoking Tips/Tricks/Techniques

My wife's been calling it chicken ham.

And it's quite tasty. Even the consistency is about right.

 

Haha. No joke.

 

Does the blend contain any nitrates?

 

165 is not only the instant kill temperature for salmonella but white poultry meat undergoes an ugly change at that temperature getting tougher and drier. Google USDA time-temperature tables for prepared meats and you will see that you can cook to a lower temperature as long as you pay attention to time. Ive found that 160F max including rise while resting is perfect for turkey and chicken breast.

 

@Fargo Taco its probably that nasty "natural smoke favor" ingredient. Throw that crap away

 

THIS

 

I cook chicken to 149 in the sous vide because it's there for 2 hours and it pasteurizes. That's probably the same reason you can smoke to 160. I'll give that a try next time.

Also, this chicken was INCREDIBLY juicy, not the least bit dry. Except for the outside, but that should be pretty obvious.

 

The Traeger guy at Costco gave it to me when I bought the smoker. There's only a tiny little bit left. It basically tastes like smoky season salt.

 

Looking at the ingredients "Salt, Sugar, Spices, less than 2%". So, 98% salt and sugar? Season salt it is!

 

Level the playing field on the Bronto breasts. A nice flat piece of cast iron works well also.

 

I was thinking the same

 

I have found it's easier to just slice them in half horizontally for me.

 

Whatever works to get even sizes.

 

Beef back ribs and chicken wings over the weekend…

Olive oil binder and brisket rub on the ribs. 2 hrs uncovered, ACV spritzed a couple of times, and then wrapped in butcher paper for 2 hrs. Rested an hour and brisket on a stick!

Marinated the wings in Dave’s sweet & spicy pickle juice for 12 hrs. Rinsed, dried, tossed in olive oil, 1/2 topped with Holy Voodoo, and other 1/2 with a local BBQ poultry rub. Ran 275 with hickory pellets for about an hour and a half and then crisped up in the air fryer.

 

Talking about rubs. This is a house go to,grill,oven or stove. Chicken, pork, home fries. Buying lately on Amzn.

 

Can't talk about rubs here without a shameless plug for @bvbull200 and his thread here..
https://www.tacomaworld.com/threads...e-and-on-point-standing-10-off-for-tw.494379/

 

https://www.youtube.com/watch?v=1hvPTqswJn4

I don't watch many 30 minute youtube videos but this one on Goldees BBQ is well worth it. Re-ignites my idea to start a little BBQ joint in my town.

Also makes me want to get back to Texas. My last BBQ trip left me with the worst food poisoning I've ever had but I can't wait to eat some more meat down there.

 

Careful mixing passion and hobbies with "work". If I was around a smoker 5 days a week, no way I would still be craving smoked goodies.

 

I hear you. But if this was always the case there wouldn't be very many good bbq joints. You need a bit of passion.

I'd run a pretty small operation. Maybe only sell a day or two. There was a place like this in a town I used to live in. Just a hobby project that sold good meats one day a week.