Yes as you mentioned you’d need to brine it to add moisture to the meat. But I would imagine after a few hours on smoke you could wrap that bird and get that real “fall off the bone” you are looking for while retaining a lot of moisture. I’d even go as far as maybe putting in a foil pan and add a little chicken stock to it. I bet that would come out pretty darn good.
LUMP CHARCOAL RE-VISITED
-
glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Don’t think this data base chart was in the original thread
Kind of overwhelming and some ratings are fairly old but lots of info
http://www.nakedwhiz.com/lump.htmGive a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
Thanks, this is pretty informative.
-
lkrfletcher Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran last edited by
glen Thanks for posting
-
Thats good info Thanks
-
I’ve been following the Naked Whiz for years! Good info on his site.
-
another + for naked whiz. good content on there, helped me pull the trigger on several things and also avoid some things that got over hyped. I burn lump every time I cook on the grill. Typically whatever is around…Small town living. I can sometimes find rockwood, othertimes It is cowboy or BGE brand. Good ol’ Royal Oak is usually easy to find.
If there is anyone in the South Central KS region that goes through a good amount of lump and would like to split a pallet, I would go in on that with someone.
-
There is a tooooon of information on that website.
-
Surg Team Blue Cast Iron Dry Cured Sausage Masterbuilt Veteran Sous Vide Power User Regular Contributors last edited by
glen that is a crazy amount of info. Thanks for the post.
Suggested Topics
Sponsored By:
Visit waltons.com to find everything for meat processing.
Walton's - Everything But The Meat!
