ribeyes

Yesterday did a 17# brisket and three 8# butts on the Lang. Just right for the 5 of us!

There needs to be more pictures in this thread.

quote:

Originally posted by RogueJSK:
Last weekend I smoked and reverse-seared two ginormous sirloins (2+ inches and 2+ lbs apiece) for Mother's Day.

Today I have a 2.5 pound chuck roast on the smoker.

Next weekend will be babyback ribs.



What's on yours?

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.

Beef short ribs. They were great, maybe needed just a tad longer.

Beefy goodness.....I mean AWESOMENESS

quote:

Originally posted by Scurvy:
ribeyes

Damn, a good ribeye sounds tasty right now. Best steak out there.

quote:

Originally posted by dsiets:
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.

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.

^^
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.

I did 3 Chickens yesterday on my Pit Barrel Cooker

German style Pork Belly..... on Cabbage.

quote:

Originally posted by Skins2881:
There needs to be more pictures in this thread.

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....

This weekend it was pizza, turned out delicious, but found out my yeast was past expiration - dough didn't rise as well as normal...

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.

Beef short ribs and boneless pork ribs, cooking enough so I should have leftovers...

4 Chickens and a Pork Butt

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!!

Eight racks of St.Louis ribs on my 22" WSM- XMAS gift from sons....the tribe will descend upon my domicile in ~2 hours

My wife out did herself. Two potato grenades on the smoker, yum!

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.

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