Calling all American ppl and those from Texas, I need your kind assistance with my new BBQ.
I bought a LandMann Tennesse Offset Smoker the other day and used it last weekend to smoke my first chicken.
I filled the coal compartment with hot coals, bourbon barrel wood chips and let the heat pick up to 250F before putting my brined whole chicken in. I smoke the bugger for 5hrs. It came out moist and very smokey flavour…although IMO wasn’t cooked all the way through so I had to stick it under the grill for a little while.
The BGE is like £2k and i’m cash poor, so I settled for a £200 smoker instead. Plus I only get to use it a handful of times in the year as it gets all wet and dreary in London for many many months of the year.
Do you do them whole or cut the birds into pieces?
There’s beauty in ambiguity, it leaves things to the imagination. Pressing questions like who is CFAvMBA really, and is KMD really as hot as we think she is - all lost in time, like tears in rain.
Smoke them whole. Cut them into pieces for direct grilling.
Always use dry rub when smoking a cock.
~1.5 hours per pound. EG - I started a 6-pounder at 6:30 this morning. It should be ready when I get home at 5:00. (2.2 kg equals one pound. So ~3 - 3.5 hrs. per kilo.)
Brisket is the same cut of meat as corned beef or pastrami. The difference is in the way it is cured or brined. If you like corned beef or pastrami, you will probably like brisket.