Man don’t they make the ones with the large ceramic coated grates anymore? Turn your grill to 500 and those things get super hot and sear the shot out of anything.
Yeah I have a pro series as well, here’s the grates on mine (With 6 chickens so you get an idea of size).Interesting. It's at least probably easier to clean, no more brass brushes.
So I finally picked up my easy bake oven...
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Plan on breaking it in tomorrow with some chicken and a brisket later this week.
Yes but depends on what you're trying to accomplish time wise. Foil kills a lot of your convective heating with smoke, and pellet grills have a relatively small area above the heat source rather than distributed adjustable like gas. If you put it in foil you're going to need to use oven temps and just keep them from right above the burn pit and rotate them around.So now I will hit with the utter newb question. I won't have time to practice and get shit really right enough to trust myself to do all the meats for Xmas dinner. I will be smoking an inaugural brisket in it this week. (it's in the fridge, I figure to rub it tomorrow, and smoke it on tuesday). We have a pre-cooked turkey and ham (the usual "grab it from Sam's and go" variety). I should be able to drop those in on xmas morning at a low temp wrapped in foil and with temp sensors in to get them to a good internal temp right? ( Mrs. Haus could heat em in the oven, but I'm trying to take workload off her on Xmas day)
We figure a 9lb ham, 13 lb turkey, and then pending the brisket going well Sous Vide reheating around 4-5 lb of brisket. Should cover 15 people by my estimation.
That is what I was worried about, but not putting any foil over them I worry about drying the things out since they are pre-cooked. I literally looked at three local stores and couldn't find an uncooked turkey, it was kinda odd....Yes but depends on what you're trying to accomplish time wise. Foil kills a lot of your convective heating with smoke, and pellet grills have a relatively small area above the heat source rather than distributed adjustable like gas. If you put it in foil you're going to need to use oven temps and just keep them from right above the burn pit and rotate them around.
If you are all ok with the smokey flavor, it's not going to dry them out if you go low and slow. Granted, who knows how they were prepped. If you want to be safe do a quick butter injection on the bird. Don't know if you can save a Canadian Bacon roast.That is what I was worried about, but not putting any foil over them I worry about drying the things out since they are pre-cooked. I literally looked at three local stores and couldn't find an uncooked turkey, it was kinda odd....
if you put a stainless steel pan (or just a foil pan) off water or you spray it occassionally, it won't be dryWell... Before trying to use it as a glorified reheater for Xmas. Trying first brisket tonight.
12 hours at 200
Wrap and raise temp to 260
Temp sensor to trigger at 195, remove at 210 to rest.
Using a very basic salt/pepper/garlic powder rub.
Odd being taken on :
- Good brisket
- Dry brisket
- Poisoning myself and my wife
- Catching the entire place on fire overnight (Added by wife even though it's 8' from anything flammable)
Plan on spritzing before wrap, and there's a tray on the rack under the brisket to trap drippings....if you put a stainless steel pan (or just a foil pan) off water or you spray it occassionally, it won't be dry
I've had good luck with the Franklin BBQ wrap. You throw a few tablespoons of tallow on top when wrapping to keep the briskets super moist.Well...
12 hours low and slow (200 temp, 175 final probe temp) When I took it out to wrap just the pressure from my picking it up was causing juice to flow out.
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Lesson 1 from first brisket, be a little more aggressive trimming fat cap on top. (This was fat side up)
How else have I ruined this magnificent piece of meat?
Now it has been wrapped in butcher paper, and is back in at 260 with a target probe temp of 200-210 to call "done" and then rest. Putting the probe back in only took maybe 10% the pressure that putting it into the cold meat took ,so I will take that as a good omen for the tenderness.
I had run off tallow in that pan under it. Kept that in a jar to the side to liberally reapply during wrapping and it seemed to be effective. End result was a solid brisket, juicy but not quite as "stupidly tender" as I tend to like it, but still "cut with a fork". Also not as much bark as I prefer. But I can work on that too. Smoke ring was very solid, but I expected that with 12 hours at a low temp.I've had good luck with the Franklin BBQ wrap. You throw a few tablespoons of tallow on top when wrapping to keep the briskets super moist.