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A nice dinner of grilled chicken thighs, baked potatoes, and a green salad
Stay safe and look after each other.
Regarding cooking temp, internal temp, and seasoning, did you treat it similar to cooking a brisket? how long and did you wrap it? Any info would be appreciated. Thanks!
I am not pro at smoking, but I have eaten BBQ all over America, so I have decent standards. My favorite method, pork shoulder, brisket, chuck, is to have the pit at 225, no wrap, take it to 200 degrees. I also put a cast iron pan underneath the grill, on top of the heat deflector plates, and this catches all the drippings. For some reason, those cheap aluminum trays just liquify the droppings too fast. I think this keeps it a bit moister, as any moisture that comes off the meat steams back up eventually, but still allows bark on all sides. I take it off at 200, put it in an aluminum tray, pour the rendered fat drippings around it, rest for an hour, then shred.
As I don't wrap, a 4 pounder usually takes about 10-12 hours.
I am just not a fan of wrapping. Maybe the meat is a bit moister, it cooks faster, but I put top priority on a nice crisp bark.
Pit Row
What attracts me most to a Kamado is the insulation
The rest of you home cooks, you guys are killing it! Love this thread.
I also don't wrap anything. I don't like the consistency of wrapped meats and a shorter cooking time isn't a problem for me
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