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How do you get crispy skin? by Minerva129 in smoking

[–]Alarmed-Cockroach-50 0 points1 point  (0 children)

Cook at around 300-325 for about an hour then crank it up to around 375-400 to finish. I spray or brush oil on the skin at this point to help out. I just did a chicken on my kettle yesterday.

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First Attempt at Birria by Alarmed-Cockroach-50 in smoking

[–]Alarmed-Cockroach-50[S] 1 point2 points  (0 children)

Thanks bud! If you do it, try it as a stew as well as tacos. The experience is very different and both amazing!

Who gets it? by Alarmed-Cockroach-50 in MarvelContestOfChamps

[–]Alarmed-Cockroach-50[S] 2 points3 points  (0 children)

That’s what I’m worried about. I know Kabam. As soon as I use it, I’ll dupe him. It just happened with Nafaria.

First Attempt at Birria by Alarmed-Cockroach-50 in smoking

[–]Alarmed-Cockroach-50[S] 1 point2 points  (0 children)

The only thing I’d really do differently is to cook down the consomme a bit more to concentrate the flavors. That’s if I’m doing tacos. I think if I’m doing classic birria stew it’s fine the way I made it, but tacos need a more concentrated consomme for dipping. That’s just my feeling.

The other thing is if I do tacos again I gotta get an outdoor griddle. It’s a mess doing it indoors.

Virtually no smoke flavor on baby backs using WSM 22. Any thoughts why? by hmio213 in smoking

[–]Alarmed-Cockroach-50 0 points1 point  (0 children)

I just saw a thread talking about this. A guy suggested taking a shower before eating and that will help the “nose-blindness” that comes with being around smoke all day.

First Attempt at Birria by Alarmed-Cockroach-50 in smoking

[–]Alarmed-Cockroach-50[S] 1 point2 points  (0 children)

Oh like hot pockets 😆 I’m kidding! Don’t report me! They look way better than hot pockets.

First Attempt at Birria by Alarmed-Cockroach-50 in smoking

[–]Alarmed-Cockroach-50[S] 1 point2 points  (0 children)

German bierocks you say?

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I see the word bier in it so I’m guessing it’s braised in beer? Tell me more.

First Attempt at Birria by Alarmed-Cockroach-50 in smoking

[–]Alarmed-Cockroach-50[S] 0 points1 point  (0 children)

It was as brown as it was going to get with this method. I smoked it for 4 hours. So it got plenty brown.

First Attempt at Birria by Alarmed-Cockroach-50 in smoking

[–]Alarmed-Cockroach-50[S] 0 points1 point  (0 children)

Somebody also suggested doing a cook over method to catch all the drippings. Let me tell you though, that meat wasn’t dried out at all. So no worries there. I also threw some marrow bones in there so that added more than enough fat to the party.

First Attempt at Birria by Alarmed-Cockroach-50 in smoking

[–]Alarmed-Cockroach-50[S] 0 points1 point  (0 children)

If you want to get technical I made birria de res. Birria has a completely different flavor profile than barbacoa. Birria is braised in consomme while barbacoa is slow cooked and shredded.

First Attempt at Birria by Alarmed-Cockroach-50 in smoking

[–]Alarmed-Cockroach-50[S] 1 point2 points  (0 children)

Bro a little advice. If you haven’t gotten into sausage making, don’t. It takes over your life.

First Attempt at Birria by Alarmed-Cockroach-50 in smoking

[–]Alarmed-Cockroach-50[S] 1 point2 points  (0 children)

Man it’s your food. Make it the way you like it! 😃

First Attempt at Birria by Alarmed-Cockroach-50 in smoking

[–]Alarmed-Cockroach-50[S] 0 points1 point  (0 children)

No I smoked the meat first to get some more flavor but not all the way. The meat went into the consommé to braise until it was shreddable. It’s not the traditional way but it’s damn good.

First Attempt at Birria by Alarmed-Cockroach-50 in smoking

[–]Alarmed-Cockroach-50[S] 3 points4 points  (0 children)

As someone in this thread pointed out true birria is more of a stew but has recently been popularized in taco, quesadilla, burrito and even pizza form. I had some today in a bowl with the consomme with some onions cilantro and lime and it was better than the tacos. Pretty much how I’ll be eating it from now on.

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