7 minutes ago, we_gotta_believe said:

I prefer brisket, ribs, and wings in that order, but yeah there's just something about a cold beer and a plate of juicy wings (w/crispy skin), it's pretty much the perfect food for watching a game

I usually spend sunday morning in my kitchen preparing wings and guacamole. it's my ritual. by game time I have a few dozen wings ready with guac, chips, and beer in a little cooler bag full of beer so I don't have to leave my chair during the game 

11 minutes ago, we_gotta_believe said:

I give you credit, when I smoke a brisket, all my focus is on that, I couldn't manage smoking anything else and still have it time up right. Any sides I make with it (slaw, wedges, mac, etc.) need to be easy enough to prep and finish while the brisket is resting in the cooler.

I'm not a huge fan of brisket. I like it well enough and will eat it, but it always feels heavy. And the brisket itself has a strong flavor so whatever flavoring you're trying to add with spices/etc. is always going to be competing with that. 

More often than not I prefer wings, which also have little real inherent flavor but are really good at absorbing the flavor you're going for with the rubs/sauce.

2 minutes ago, JohnSnowsHair said:

I'm not a huge fan of brisket. I like it well enough and will eat it, but it always feels heavy. And the brisket itself has a strong flavor so whatever flavoring you're trying to add with spices/etc. is always going to be competing with that. 

More often than not I prefer wings, which also have little real inherent flavor but are really good at absorbing the flavor you're going for with the rubs/sauce.

I didn't start liking it as much as I do now until I was out of college and did a bit of traveling for work. But now it's the first thing I order at any place that supposedly has good BBQ. But yeah I kinda know what you mean though, the rendered fat (especially on the point) gives it a level richness that means you can't really pig out on it like you could with a pound of wings.

1 hour ago, we_gotta_believe said:

I give you credit, when I smoke a brisket, all my focus is on that, I couldn't manage smoking anything else and still have it time up right. Any sides I make with it (slaw, wedges, mac, etc.) need to be easy enough to prep and finish while the brisket is resting in the cooler.

I rest brisket for 2 hours minimum. During that time I can easily make wings and sides as long as I did good prep.

12 minutes ago, Boogyman said:

I rest brisket for 2 hours minimum. During that time I can easily make wings and sides as long as I did good prep.

I go usually an hour or so otherwise the bark tends to get too soft/soggy. I've had to throw it on the grill for 30s on each side to crisp it up again. Thinking about getting a kitchen torch to achieve the same effect but without the hassle shuttling it back out to the grill.

7 minutes ago, we_gotta_believe said:

I go usually an hour or so otherwise the bark tends to get too soft/soggy. I've had to throw it on the grill for 30s on each side to crisp it up again. Thinking about getting a kitchen torch to achieve the same effect but without the hassle shuttling it back out to the grill.

I don't worry overly much about bark to be honest. I do notice a huge difference in texture and moisture the longer the brisket rests. 2 hours is minimum for me, I've let it go for as long as four hours before and the bark was fine. Just gotta be wrapped very tight and kept in a decent cooler.

2 minutes ago, Boogyman said:

I don't worry overly much about bark to be honest. I do notice a huge difference in texture and moisture the longer the brisket rests. 2 hours is minimum for me, I've let it go for as long as four hours before and the bark was fine. Just gotta be wrapped very tight and kept in a decent cooler.

One other tip I saw was to wrap in parchment instead of foil for resting after pulling it out of the smoker. Might try that before going the torch route.

5 minutes ago, we_gotta_believe said:

One other tip I saw was to wrap in parchment instead of foil for resting after pulling it out of the smoker. Might try that before going the torch route.

Pink butcher paper

4 minutes ago, Boogyman said:

Pink butcher paper

Word. That's what it was, not parchment. Now I just need to figure out where to get some. You go to a literal butcher for that?

3 minutes ago, we_gotta_believe said:

Word. That's what it was, not parchment. Now I just need to figure out where to get some. You go to a literal butcher for that?

Pink Butcher Paper for Smoking Meat - Peach Butcher Paper Roll 18 by 200 Feet (2400 Inches) - USA Made https://a.co/d/4MFIJzv

4 minutes ago, Boogyman said:

Pink Butcher Paper for Smoking Meat - Peach Butcher Paper Roll 18 by 200 Feet (2400 Inches) - USA Made https://a.co/d/4MFIJzv

Awesome. So this holds up in the smoker at temp or do you use it just for resting in the cooler?

4 minutes ago, Boogyman said:

Pink Butcher Paper for Smoking Meat

there's a joke in there somewhere

26 minutes ago, we_gotta_believe said:

Awesome. So this holds up in the smoker at temp or do you use it just for resting in the cooler?

Can use it for both. When resting I wrap in this and then a few old beach towels. Fill the rest of the empty space in the cooler with more old towels.

 

For small flats that dry easily I'll wrap them with this when it hits the stall, helps to both hold in moisture and the meat cooks faster so it has less time to dry out. Full brisket I rarely wrap, but you can and they will also cook faster if time is an issue.

12 minutes ago, Boogyman said:

Can use it for both. When resting I wrap in this and then a few old beach towels. Fill the rest of the empty space in the cooler with more old towels.

 

For small flats that dry easily I'll wrap them with this when it hits the stall, helps to both hold in moisture and the meat cooks faster so it has less time to dry out. Full brisket I rarely wrap, but you can and they will also cook faster if time is an issue.

Yep, I always buy prime packers and then separate the point from the flat while trimming. I wrap both when the flat stalls and the flat almost always comes out first because it gets up to temp quicker than the point does. Good to know that I can skip foil altogether and wrap them in this instead after they stall. Thanks again for the link.

11 minutes ago, we_gotta_believe said:

Yep, I always buy prime packers and then separate the point from the flat while trimming. I wrap both when the flat stalls and the flat almost always comes out first because it gets up to temp quicker than the point does. Good to know that I can skip foil altogether and wrap them in this instead after they stall. Thanks again for the link.

I don't wrap if I'm not in a hurry, I just throw it on the night before and let it ride. When asked what time we are eating my answer is always "when it's done".

4 hours ago, vikas83 said:

We are a large investor in a company that sells a ton of wings. The price never comes back down. We saw no drop in demand when we raised prices.

Yup they raised wing prices around here before the pandemic when there was a bird flu outbreak.... A dozen went from 12 bucks to 15 and people were still buying non-stop. Now they are 16-18 depending..... Still people buying wings like crazy

The pizza joint up the street from me stopped getting regular wings and only gets boneless wings and charges a ridiculous rate for those too. 

23 minutes ago, Bwestbrook36 said:

Yup they raised wing prices around here before the pandemic when there was a bird flu outbreak.... A dozen went from 12 bucks to 15 and people were still buying non-stop. Now they are 16-18 depending..... Still people buying wings like crazy

The pizza joint up the street from me stopped getting regular wings and only gets boneless wings and charges a ridiculous rate for those too. 

Those are chicken tenders in sauce, not wings.

2 hours ago, we_gotta_believe said:

I go usually an hour or so otherwise the bark tends to get too soft/soggy. I've had to throw it on the grill for 30s on each side to crisp it up again. Thinking about getting a kitchen torch to achieve the same effect but without the hassle shuttling it back out to the grill.

Highly recommend a kitchen torch. Not just for this, it's just so much fun to use.

13 minutes ago, Boogyman said:

Those are chicken tenders in sauce, not wings.

I know this lol. They aren't even tenders they are nuggets lol. 

8 minutes ago, DEagle7 said:

Highly recommend a kitchen torch. Not just for this, it's just so much fun to use.

Aside from creme broulle what else can you use it for? 

40 minutes ago, we_gotta_believe said:

Aside from creme broulle what else can you use it for? 

Brule citrus, char veggies for sauces (eg poblano peppers for a Verde sauce), brown/gratin the top of casseroles, crisp up bacon wrapped things, melt cheese on top of sandwiches, F with the cat, be real extra about lighting a joint, etc. 

6 minutes ago, DEagle7 said:

Brule citrus, char veggies for sauces (eg poblano peppers for a Verde sauce), brown/gratin the top of casseroles, melt cheese on top of sandwiches, F with the cat, be real extra about lighting a joint, etc. 

 

7 minutes ago, we_gotta_believe said:

 

I'm not saying I burn him.  Just saying maybe he'll think twice about trying to steal my shrimps next time. 

25 minutes ago, DEagle7 said:

Brule citrus, char veggies for sauces (eg poblano peppers for a Verde sauce), brown/gratin the top of casseroles, crisp up bacon wrapped things, melt cheese on top of sandwiches, F with the cat, be real extra about lighting a joint, etc. 

Never thought about the bacon wrapped stuff. Getting the bacon crisp without drying out whatever it's wrapped around can be tough sometimes. Hmmmmn

1 hour ago, we_gotta_believe said:

Aside from creme broulle what else can you use it for? 

Threatening your kids