When I cook chicken, I prefer it cooked quickly over high heat vs slowly smoking slowly. Just my preference but it is more work. This cooking was done on a brick smoker with two large racks. Under the bottom rack is a water pan which is great for slow smoking food, which I removed.
First, of course, need to build a fire. I prefer Black Jack Oak and Pecan. The oak burns long and evenly and the pecan ads that great smoked flavor. Once the wood has burned down a bit, it's time to cook.
I take a bus pan and fill it with as much chicken as it will hold. I then pour Uncle Verlon's over the chicken and rotate the halves until they are all completely covered. I then place the chicken on the smoker. Cooking this way without a water pan will require you to stay on top of things. Once the chicken starts to cook and fat begins to drip, the fire will get very hot so KEEP FLIPPING!!!
Once the chicken reaches an internal temp of 165 degrees, I take it off and place it a clean bus pan with a lid. Let the chicken sit here for at least 30 minutes as it will steam and make the chicken juicier and far more flavorful. If precooking for a meal at a later date, consider taking the chicken off before it reaches 165 degrees. Maybe 150 degrees. Place it in a clean bus pan and secure lid. Then put the chicken in a refrigerator. When you are ready to serve the BBQ chicken, reheat it slowly on a smoker or in an oven. To me, reheating BBQ chicken actually has more flavor than eating it the same day.
Any questions about this Smoking & Grilling blog, just shoot me a message.
Smoking chicken halves with Uncle Verlon's
This center cut, bone-in tender loin was found at Publix. Came sliced and ready to cook. These were placed in a bowl and covered with Uncle Verlon's. The bowl was placed in a refrigerator and allowed to sit for about 30 minutes. That is all the prep that was needed. Instead of grilling or smoking, these will go into an Emeril Lagasse Air Fryer.
After siting in the fridge for about 30 minutes, the pieces were placed on a basked from an Emeril Lagasse Air Fryer and cooked @ 400 degrees for 30 minutes. Was Medium Well. 22 - 25 minutes for Medium.
Once the internal temp was just over 160 degrees, the tender loin pieces were pulled from Emeril Lagasse Air Fryer and allowed to rest about 10 minutes. So good. So easy.
Cooking an awesome BBQ brisket with Uncle Verlon's is very easy and very tasty. Personally, I would rather cook smaller briskets (25 - 35 lbs) vs the usually 60+ lbs. One, they are easier to deal with and two, they are cheaper. :)
For an awesome brisket, purchase the brisket at two days prior to cooking. Inject the brisket with Uncle Verlon's, then place in a large bowl (with sealing lid) and cover it with Beef Stock. Seal and place in fridge.
When you are ready to place on grill or smoker , remove the brisket and place on a large cutting board, or pan, and let sit a few minutes. Then, cover the brisket with Uncle Verlon's and place back in fridge for at least 30 minutes. This gives the sauce time to "thicken up" on the meat. (This is preferred when cooking low and slow.) While I am waiting on the sauce to thicken, I turn on the Pit Boss and set the temp to 225 degrees. . When the internal temp has reached 200 degrees, place the brisket in an aluminum pan, add a small amount of stock to the pan, cover and let the brisket finish cooking. Once the internal temp has reached 208 - 210 degrees, remove from heat.
Allow the brisket to rest, covered for a minimum of 30 minutes. Uncover, slice and ENJOY!!!!
Uncle Verlon's Brisket
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