It’s a Saturday and I don’t have a ton of stuff to do, and we’re out of Salmon! A terrible problem with one clear solution. It’s time to smoke more meat. We’ve eaten almost all of the chicken and pork now, so I can feel good doing another brisket.
Actually, I’ve been excited for the last two weeks to do another brisket. Ok, I’ve been excited since the last time I did one, but in the last two weeks the excitement has come to a head. It’s time to make more brisket sandwiches, more brisket dinners. More brisket snacks. Brisket in eggs.
1. The recipe my mom sent me called Amway Grand Plaza Grilled Chicken Midwest - in my Google Docs Recipes folder
2. [https://ohsweetbasil.com/how-to-smoke-chicken/](https://ohsweetbasil.com/how-to-smoke-chicken/)
Other great info and ideas at these links - at some point I’d like to try the brine/minimal method:
Anyway - here’s the plan today. Make a marinade of the ingredients below, divide this among four butterflied (spatchcocked? silly name) chickens in plastic bags, marinade overnight. Then, smoke for four hours at 220℉, with the goal of getting internal temp on the breasts to 160℉-165℉. Let the chicken rest, then carve it up.
I began prep on Sunday night with 16 lbs of pork butt split into three parts, and 5.5 pounds of salmon. I used the typical salmon recipe, this time I did one quart of brine and still separated things into 4 bags. I used this pulled pork recipe, and this dry rub recipe per Ben’s recommendation. The pulled pork recipe looked to be a reasonable beginner’s complexity, too… I considered this pork butt set to be just three of the one used in the recipe, so I had 1 cup of dry rub that I used on the three.
I used a 16.5 lbs brisket from Costco, $2.99 per pound. Turned on the smoker to 225, added hickory wood chips. Trimmed 1-2 lbs fat off, took just over half an hour to trim. Sliced it in half so it would fit in the smoker. Took out two smoker racks to help it fit.
Some notes from the first time I used the smoker - I made smoked salmon. The result was awesome - I’ve made it a couple times since then, and am just dropping this here for future note.
I really just followed the instructions. I used Diamond Crystal Kosher salt, as he recommends - which, BTW, is probably going to become my goto salt. I used Costco salmon without the skin on - it worked perfectly. I brined in Ziploc bags - no problem. The whole thing came out perfectly. I think I only brined for a few hours, then dried for a few hours. Since then, I’ve brined and dried for longer, but this first batch of fish really needed no improvement.