Dinner Plans? (3 Viewers)

Grilled chicken thighs (bone-in w/skin, of course) last night for dinner. Finally, a warm evening in D.C. area.

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I think its a good expectation when dining here that the meal is best served family style - order numerous dishes for the table and share. Without the Peking duck pre-ordered however, can't say I would recommend dining. That's not to say the other food wasn't excellent, quite the opposite. Having that Peking duck however is the centerpiece and defines the word succulent. We also had dishes like crab fried rice, duck carved and retossed in the pan spicy style, dumplings, veggies, etc. Everything was great and would recommend as long as you pre-order the duck.

They also made a fantastic drink there i would highly recommend with our without dining; can't remember the name but it starts with an "m". Some form of cocktail that has ginger beer in it
 
I think I finally figured it out last weekend. Watched a few videos that discuss some techniques the top BBQ joints in TX “aren’t telling you” Started with a prime brisket my Costco just started carrying this year. Cooked at 250 for 3 hours then 275 the rest of the cook and didn’t wrap in butcher paper until the bark looked great and the fat was rendered. Used my Primo xl and made sure the I was burning a super clean fire before I put the food on.

But the absolute game changer was to rest it in a warm oven for 9 hours. Evidently all the top places rest at 145 for up to 12hrs before they serve!!
After the brisket was tender I took out of the pit and let it rest in a cold oven until the temp came down to 110. Then I set the oven to the lowest temp (170) for about 8 hours before we ate and served at 145. FINALLY after many tries over many years I made a brisket equal to the best I’ve had in TX!

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Old State said:
I think I finally figured it out last weekend. Watched a few videos that discuss some techniques the top BBQ joints in TX “aren’t telling you” Started with a prime brisket my Costco just started carrying this year. Cooked at 250 for 3 hours then 275 the rest of the cook and didn’t wrap in butcher paper until the bark looked great and the fat was rendered. Used my Primo xl and made sure the I was burning a super clean fire before I put the food on.

But the absolute game changer was to rest it in a warm oven for 9 hours. Evidently all the top places rest at 145 for up to 12hrs before they serve!!
After the brisket was tender I took out of the pit and let it rest in a cold oven until the temp came down to 110. Then I set the oven to the lowest temp (170) for about 8 hours before we ate and served at 145. FINALLY after many tries over many years I made a brisket equal to the best I’ve had in TX!

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Good to know. Lived in El Paso in the 90's and have not duplicated it ever. Will try this weekend!
 

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