Go to the Article: Barbecue Geekery: Myth-Busting
Thanks! If using a PacoJet which blade du you then use, the 4-way blade?
Is there a way to make smoked (with an actual smoker) chicken skin edible? It is usually very leathery and tough while roasted chicken has the deliciously crispy crunchy skin.
Hi Tim, while you're smoking it you can try basting the skin so it doesn't get super leathery. Basting every so often and finishing it in a high temp oven so you get the best of both worlds are Chef Nick's recommendations. We hope this is helpful!
Hi Tim I agree with you about smoked chicken skin. What I like to do is grill when almost done to finish off and give the skin that desired crispness.
I don't understand all the worry about a "stall". If you're doing a brisket and you plan on smoking it, say for 14 hours, don't worry what happens a couple of hours in. Go the entire time, wrap in some brown paper and stash in a warm oven or a pre-warmed Yeti for an hour. Ummm, brisket!
Likely it is because of some bbq competitions
you are correct, when we have widnow that we need to meet. we have to rely on the stall not being too long so that it doesnt cook... but logn enough to really break dow nthe conenctive tissue. its kinda a pain in the ass
deep fry?
That’s also why competition teams cook multiple briskets
