The Memphis Pellet Grill delivered the goods as I made a brisket in the style of Aaron Franklin. Check out this Memphis Grill review as I detail how the smoke went.
We held our annual Smoke n Sear fest 2 weeks ago and I was charged with making the brisket.
Instead of trying to go wild with some exotic rub/brine/injection solution I decided to go lo-fi and attempt to dial in the Aaron Franklin method.
This would call for nothing but good beef, smoke and salt and then eventually wrapping the brisket in butcher paper to ensure moistness.
The butcher paper is a dramatic improvement over foil (i.e. the Texas Crutch) b/c it is more porous and allows the brisket to breathe.
I decided to use the Memphis wood fire Pro Grill and cooked at 225 for an estimated 12 hours, then I would wrap for two hours and keep in the cooler before serving. I sued Mesquite Traeger pellets and used a pan filled with beer insider the smoke chamber to keep it moist.
Well, things changed along the way, so check out the video to see what happened.
If you are interested in a Memphis Wood Fire Pellet Grill, please call us at 1-800-966-2878 or visit our showroom in Westchester County. We are an authorized Memphis dealer and ship these grills Nationwide
We just delivered our first 3 of the new Memphis Wood-Fired Grills, one of which ended up in Manhattan.
Within 48 hours after delivery this new Memphis owner not only smoked a chicken directly on the grates but dove right in the deep end and cooked a 9-hour brisket.
Take a look at this pic:
This is the brisket cooked on a new Memphis wood-fired pellet grill. Check out that smoke ring – competition worthy!
That smoke ring is crazy! According to the owner the approach was very simple:
“I applied a rub with some olive oil and let it sit overnight in the fridge.
It took around 9 hours at 225 to get the (meat) probe to 190. Then I left it for another 2 hours at 185f. Delicious!”
The only criticism our NYC Memphis owner had was that the new Wifi app seemed to quit at around the 8th hour of cooking. I’m wondering if this was related to the wifi signal at the point where the grill was located. Perhaps it was weak? I’ve already contacted my liasion at MemphWe will continue to monitor this situation.
The Memphis Grill may be my favorite grill out of the plethora of grills and smokers that we sell. Remember, calling a Memphis a grill is really a disservice.
This product can smoke, sear, bake, roast and do anything else you want it to.
It is official – I am addicted to smoking. I’m not talking about smoking cigarettes or some other foreign substance capable of making you dazed and confused…I’m talking smoking as in the combination of low heat, wood, and a closed chamber where the prior two can merge and infiltrate a great mass of protein, resulting in mouth-watering tastiness.
With Thanksgiving around the corner I’ve had turkey on the mind and I happened to watch a recent episode of “Project Smoke” hosted by none other than BBQ impresario and the man with the best hair in the bbq business, Steve Raichlen. In this episode Steve smoked a whiskey brined turkey on his Memphis Wood Fire Grill, and damn did it look good.
I’ve owned a Memphis Grill for a few months and aside from a 4th of July rib cook, I knew I wasn’t fully tapping into the Memphis Grill’s inherent ability to “cook” ass. I mean, calling it a grill is kind of a disservice. It is a grill, yet so much more as it acts as a smoker as well as a convection oven. And it’s a total piece of a$# to look at and boasts one of the better builds of anything that we sell. Raichlen dubbed it the “Tesla of pellet smokers” and the man is not far off the mark with that description.
So the episode gave me the idea to do a pre-Thanksgiving turkey – I’d buy a smaller bird, follow Raichlen’s lead step by step and rock the Memphis Grill hard.
So here’s what went down:
I purchased a natural, fresh turkey from my favorite local butcher.
I brined the bird for 24 hours (lesson learned – don’t use Scotch in your brine)
I smoked her for 3 hours at 250 degrees and then cooked her at 400 degrees for another 40 mins. This was to achieve a crispy dark skin as there is a tendency to have the skin turn out slightly rubbery if you only smoke it.
Results – fantastic.
Look for a video tomorrow which will discuss this further.
We are going to my brother’s house this Thanksgiving so while I won’t be able to work the bird that day, I’ve
decided to purchase a smaller Turkey (10-12 lbs) this weekend and smoke it as a pre-Thanksgiving event.
I was torn between using the kamado or the Memphis wood-fired grill but it looks like I’m rolling Memphis as
Steve Raichlen (whose recipe I’m using) uses one in his Project Smoke segment (see below).
I’m planning on brining on Saturday, smoking on Sunday. Details to follow!
In the meantime watch Raichlen smoke his turkey below: