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ribeyes | |||
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thin skin can't win |
Yesterday did a 17# brisket and three 8# butts on the Lang. Just right for the 5 of us! You only have integrity once. - imprezaguy02 | |||
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Ammoholic |
There needs to be more pictures in this thread. Jesse Sic Semper Tyrannis | |||
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Member |
How do you do your chuck roast? I've not experimented enough on the smoker because oven w/ onion and carrots like Momz used to do keeps Momz happy, now that I'm doing the Sunday cooking for Momz and family. | |||
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Member |
Beef short ribs. They were great, maybe needed just a tad longer. Beefy goodness.....I mean AWESOMENESS War Eagle! | |||
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Certified Plane Pusher |
Damn, a good ribeye sounds tasty right now. Best steak out there. Situation awareness is defined as a continuous extraction of environmental information, integration of this information with previous knowledge to form a coherent mental picture in directing further perception and anticipating future events. Simply put, situational awareness mean knowing what is going on around you. | |||
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Fighting the good fight |
I'm not an expert of chucks, but I do mine similar to a pork butt. Inject and marinate overnight. Apply dry rub. Smoke at 225ish to 160ish internal. Wrap in foil and continue to 205ish internal. Stick in cooler to rest for 1-2 hours. Shred for pulled beef. While I've only done a few chuck roasts, they seem to be more hit-or-miss than something like a pork butt. I can do a fantastic fall-apart pork butt every time with minimal effort, but my chucks aren't always as tender/pullable as I'd like every time. Most have been fine, but I've had a few that I was able to pull partway, and had to slice the rest into thin pieces. That's what happened tonight as well. There doesn't seem to be much rhyme or reason to it, since my technique, time, and temps stay the same, so I'm thinking it has more to do with the internal makeup of each chuck. Some people like to braise their chucks in a covered foil pan with either beer, or beef broth, or BBQ sauce for the last few hours. (Sometimes with veggies too, like a pot roast.) But I've never had an issue with my chucks needing extra moisture. However, I might try that method next time, and let it sit in the container with the braising liquid for a few extra hours on the smoker. Sorta like a "smoker crockpot". That could allow it to remain in the smoker longer without any issues with drying out, and could ensure that the chuck is always fully pullable. | |||
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Member |
^^ Good info actually. It reassures me as I've run into similar problems w/ my few attempts. Yeah, it ain't no pork shoulder/butt. I've got a pan that fits a "V" rack into it. I was thinking of putting the roast in there and supplying the pan w/ plenty of liquid, which I don't normally need to do in the BGE. Maybe tent some foil over it part way through. Gives me some ideas. "We're all in this together." Until then, I am going to do that Chili-lime-marinated chicken breast. Sounds incredible. | |||
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McNoob |
I did 3 Chickens yesterday on my Pit Barrel Cooker "We've done four already, but now we're steady..." | |||
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Member |
German style Pork Belly..... on Cabbage. My Native American Name: "Runs with Scissors" | |||
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thin skin can't win |
I can help. No pics of butts, gave one away to neighbor, wrapped on for freezer and gave one to daughter. Beginning, middle and end of brisket. I sorta lost control of the meat board at the end to the vandals lurking about.... You only have integrity once. - imprezaguy02 | |||
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Member |
This weekend it was pizza, turned out delicious, but found out my yeast was past expiration - dough didn't rise as well as normal... | |||
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Member |
Boneless pork chops yesterday for my daughter's 18th birthday. It was a good day until she announced that she is leaving with her Mom for Salt Lake City in 2 weeks. I'd rather be hated for who I am than loved for who I'm not. | |||
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Member |
Beef short ribs and boneless pork ribs, cooking enough so I should have leftovers... | |||
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McNoob |
4 Chickens and a Pork Butt "We've done four already, but now we're steady..." | |||
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Member |
I am going to try my first ever beef chuck roast(5 lbs) in my smoker. I just applied my rub this morning and then wrapped it in clear wrap and back into the fridge until Monday A.M. All total, I plan for approx. 10 hours of time @ 210-225F in my smoker. I have high hopes that it will turn out tender and juicy. If you don't hear back, I failed!! | |||
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Member |
Eight racks of St.Louis ribs on my 22" WSM- XMAS gift from sons....the tribe will descend upon my domicile in ~2 hours "No matter where you go - there you are" | |||
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Paddle your own canoe |
My wife out did herself. Two potato grenades on the smoker, yum! | |||
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Funny Man |
I started last night with an 18.5lb packer's cut brisket. Trimmed it down to about 15lbs and put it on the egg at 220 degrees at 7:00 PM. Pulled it at 5:30 today when internal temp hit 201 degrees. It's been wrapped in foil and a towel in the Yeti cooler for about an hour....gonna rest it another hour. ______________________________ “I'd like to know why well-educated idiots keep apologizing for lazy and complaining people who think the world owes them a living.” ― John Wayne | |||
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Member |
Prime brisket went on about 0730 Trimmed to about 10.5# rubbed and in the fridge over night B&B oak blend lump with chunks of Sumrall MS pecan and cherry ------------------------------------------------------------------------------------------- Live today as if it may be your last and learn today as if you will live forever | |||
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