The usual Thanksgiving Brisket. Trying a pastrami too for the first time. Brined for 5 days, got the rub on now, smoke tomorrow.https://uploads.tapatalk-cdn.com/202...635059ac7f.jpg

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Smoked a ham and turkey today.

I think you pulled it too early m8

I want it to come out gobbling. Say no more

What, no turkey tartare? Not to worry, I put it back in the smoker for a few more minutes...

Make a nice turkey sushi. Always a hit. Well at least once I guess

Anyone have a really good approach to smoking a rib roast?

I got a 17lb choice grade ribeye roast that we are smoking for our upcoming Christmas gathering. I wondered if I should air dry it in the fridge with cheesecloth over it for any length of time like some oven recipes I've read. Was going to use apple wood for the smoke and do it on my WSM. Plan is to smoke it to a lower end finish, then wrap and refrigerate to bring to the gathering, then warm it back up in a low oven, then slice and fast sear to finish. Wondering about any success or failure stories.

Mom bought a prime rib. I'm smoking that shit.

I've watched a couple videos on it and think I have it under control, but anyone here done it?

Tips?

The meat is worth roughly 80% of my net worth. I'm looking to not **** this one up.

Well shit, I guess I'll Q myself.

This is my plan, less the sprouts.

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I'll probably do beef broth as opposed to worchestshire entirely, but we'll see.

I'm doing mine on a rectec. I have a thermoworks smoke alarm so hopefully I don't **** this up.

It's hard to **** up prime rib outside of flat out overlooking it. Just don't be one of those dillweeds that literally coats it with 5 layers of butter.

Would season the day before
Let it sit for at least an hour before cooking
Seer it when it's within 10 degrees of finish temp
Let rest for around 30 mins
Slice on demand

Put an aluminum pan underneath it as it cooks. Good for Au Jus.

The most KC thing ever

Smoked G-Sauce dip using some leftover smoked chicken

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How it come out Buehler?

**** yes. That g sauce is goddamn great.

Sorry. I moved it over to the Christmas thread.

Pictures are ass but it was bar none the best thing I’ve ever made. I’d have to think long and hard if it’s the best food I’ve ever eaten, but it certainly is in the top 5, and certainly in contention for #1. Obviously that means the meat did most of the work but I am legit proud of the cook I got on them. Did a couple ribs I had in the pantry. It was roughly equal parts killer hogs TX Brisket rub and Meat Church Holy Cow. And I dry brined for like 2 and a half days.

Got them to 120 in the coldest spot on the rec tec and it was absolutely amazing.

There is the before the grill picture and I was serving everybody so I didn’t get much for a picture after. The ribeye roast was getting through the best parts and into the more done parts before I got a picture and I didn’t get a picture of the Prime Rib Roast. I wish I would have got a better picture of the crust I got on there. It was good. I looped off the crusted end because **** you, I cooked it.

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I've got the Poor Man's brisket (~3.5lb chuck roast) rollin at 222 for a New Year party... https://uploads.tapatalk-cdn.com/202...543b1a68f4.jpghttps://uploads.tapatalk-cdn.com/202...bd0d53b37f.jpghttps://uploads.tapatalk-cdn.com/202...e991db3882.jpghttps://uploads.tapatalk-cdn.com/202...920a68da0e.jpghttps://uploads.tapatalk-cdn.com/202...da4b1223cf.jpghttps://uploads.tapatalk-cdn.com/202...0470d8c8c0.jpg

Sad news, while the flavor was OK, the poor man's brisket wasn't very amazing. I'm not sure what went wrong this time, but it wasn't moist. I'm going to have to do another and see if I can get poor man's brisket back on track.

I couldn't get it there either when I did it.

It's not a bad eat, but it needs some more help. Braising that ****er (burnt ends) is a good approach.

Key that I have found is run it to 203F internal, pull it, wrap it in foil, then towels and place in a cooler for a couple hours and it just melts.

No idea why but without the sit I find it gets dry.

You might even wrap it in foil at 165F and put back on smoker until it gets to 203 then do the wrap/cooler step.

Edit: I just remembered I started wrapping mine in parchment paper at 165 and that made a huge difference. Butchers paper is better I guess but I have parchment and it works.

Damn Buehler that looks great.

I think next time I'm going to make sure the one I pick has more marbling. Then I'm going to up the temp a bit, maybe run it at ~245 and go that route. It took almost 7 hours and I'm thinking that might have just been too long. I took it to 160 internal in about 4 hours the wrapped it, but from that 160 mark until 205 was about 3 hours, that seems a bit too long.

Oh well, the taste was good enough, but sauce was required, and it just hasn't compared to previous efforts.

Interesting.... I wrapped it at 160 and put it back on until 205... And I added an additional layer of butcher paper, put it in a smallish cooler to let it rest, and it must have been in there at least an hour before the wife finished the other platter and we drove to the party.

I'm still just stumped.

I don't want to blame the cow, but I've never had this problem with poor man's brisket...

The last time I bought a chuck roast from Hyvee my wife picked it up and said this was what they had as chuck roast in the cooler. It was tougher than usual and the cut was weird, called it a petite chuck like what you have there and charged $7/lb and it didn't cook up like I'm accustomed to at all.

I've been more than happy with the stuff I've bought from Hyvee in the past, but I'm gonna roll with Costco two packs until I see the more normal ones I'm accustomed to.

Got one thawing now for beef and broccoli tomorrow and it's pretty as can be for the same price or even less than what Hyvee has. I think you're safe to blame the butcher moreso than the cow if you had the same experience as I did.

Thinking very seriously about doing a couple chimichurri marinaded shirt steaks (will make some nice lunch sandies at work) and maybe some tri-tip chili. Getting nipply around here, and chili always seems to hit the spot when my nips can cut glass.

I'll do just that because, well, poor man's brisket is usually freaking awesome...

Hy-vee sucks. Wapner in 10 minutes.

I buy a lot of meat at Hyvee. Prolly a 50/50 split between them and Costco. I really need to get my ass to this place called Upper Cut KC in Liberty because I follow them online and they look like the sort of butcher shop you'd always want to shop at, but I've yet to get my ass over there.

Yeah it's one of those dishes you can't really mess up no matter how hard you try.

Weeeeell... I did.

It's all good, it just motivates me. I told the wife that it was more than likely the smoker, so I need a new one, and some more dive gear...

Veteran move. Well done.

She knows me well. The "Go **** yourself" look she gave was an obvious, "please, go buy stuff that allows you to not **** up 'easy to cook beef' and make us look bad at the party/bar". Or that's how I interpreted the look...

That being said, I'm going to work with the folks (yeah, I know the folks well) at American Fire, and they'll get me a 'setup' that will allow me to not have to be a You, Pablo, or KCUnited to turn out great dishes.

I’d blame the butcher and the beef all day. And good work cashing in on this most unfortunate mistake

Thanks, but I'm not in the league with those guys.

I've seen pay-for straight porn that's not as good as what you grill, don't sell urself short!

Going to do poor man’s burnt ends with a chuck roast.

Correct me if I’m missing something.

Coat with rub and smoke roughly 5 hours at 250 until internal temp 165. Remove and cube. Place in tray with BBQ sauce, brown sugar, honey to coat. Back on 1.5 hours at 250.

I have never done chuck roast ends, but that process seems sound.

Only thing I would ask yourself is how close your tray is going to be to the heat source? There's a pretty fine line between burnt and scorched when using sauce, brown sugar, and honey.

I know from having to chisel ends out of an aluminum pan once...maybe twice.

I'd add that the total run time will be ~5 hours, but the temps look about right.

And when you tray them, make sure there's a good seal around the tray, you're trying to effectively do a wrap.

And make sure they roast has plenty of marbling in it.

:thumb:

I did it once. I left the sugar and honey out and added beef stock. Memory is fuzzy, but I think it is 2 parts sauce 1 part stock. Objective is to braise, so you need some liquid in there IMO.

I've never done burnt ends on a brisket, I'm always too chicken shit to do anything outside of what I know works with EXPENSIVE ASS brisket.

The chuck roasts I've been able to get ahold of have had a lower fat content than a brisket point, so I'd shoot for getting some braise action in there even if your brisket burnt ends approach isn't to braise to loosen/moisten a little more. Maybe you've got better chuck roasts than I can get ahold of. The chili I made for christmas braised a chuck roast, and my **** that meat was good. My HUMBLE opinion is to get some liquid in there. Not a ton of experience but that's the direction I'd go.

The other thing I'd add is after you cube it throw some more rub in there before applying the sauce.

The how to BBQ right guy did some by cubing it first. I've never done it that way, but he hasn't ever led me astray. As my wife says, "He's fat. He's got to know what he's doing." ROFL

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Cover with foil after cubing and putting back in the smoker? Keeps the moisture in right?

I'm with Buehler on the beef broth addition. Adds moisture and acts as a safeguard against the potential scorching of the pan that I mentioned earlier.

Vertical electric smoker so I can move the pan away from the heat source. I’ll add some beef broth though too.

Yep, and really gives them time to become tender.

I'm 100% going to do this next time.

Should I cover with rub and put in refrigerator for 24 hours before cooking?

I would now. But I didn’t when I did it.

I would. And if you can make sure it has some salt in it, that would help.

What are you Smoking/Grilling/BBQ'ing this weekend?
 

I have a pretty good size chick roast I’m thinking about braising low and slow in the oven. Should I sear it off before I bake it or reverse sear it?


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He's cubing it before smoking. I keep reading to smoke it first and then cube it?

According to your wife, I am a world class BBQ'er!

MEATLOAF

BBQ sauced one for sammiches and left the other au naturel for mashed potatoes

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Nice.

You use a recipe? I used the how to bbq right recipe and I really REALLY like it. But always looking to improve.

I’m moving up in the world.

I don't have a measured out recipe. Its just something I've customized over the years to fit my preference, which is a much more savory and Italian like a meatball than the traditional sweet meatloaf that I don't really care for.

Roughly its:

1:1 ground beef to ground veal
Binder of your choice
Half and half
Egg(s)
Pureed garlic
Italian seasoning
Onion salt
Red pepper flake
Trader Joe's multipurpose umami (must have seasoning in your drawer)
S&P

My technique is to line a narrow aluminum loaf pan with plastic wrap. Pack your meatloaf in, wrap the top, and store in the fridge overnight. That'll give you a tightly packed loaf to put on your rig the next day.

The sides and end pieces are always the best, so I like to do multiple, small more narrow loafs rather than some giant loaf. Kind of like how the sear is the best part of a burger.

Cubing it first will be a first for me, but I'll try it...

That said, when I do pork belly burnt ends I do cube it first. This "cube it first" deal might be worth trying..

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Lewdog, how did it turn out?

Ivs got the Poor Man's burnt ends rolling... My vertical smoker can't get to the 275 mark the video shows, but it's trying. We shall see..

The rub combo is Montreal Steak and Gates Original...


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I’m running it today.

Update... Putting them in a covered tinfoil pan now..

From what I can tell (locked my fingers), these are going to be a touch spicy...

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Oh my God... Wow, these are freaking awesome. I'll spice it down a tad next time, add apple jelly to the final burn, but this stuff is freaking awesome...

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Nice GD. Turn out tender for you?

Yes! Honestly, the wife wants these instead of brisket burnt ends moving forward. She just wants them a little less spicy. So there will be just regular rubs (skipping the Montreal Steak next time), and in the last part part of the burn I'm going to make an beef broth/apple jelly/Blues Hog mixture for them to render in.

This is 100% a winner.

Nice. I'm all about getting a little funky with the spice.

But I hear you. Happy wife happy life.

Mine came out decent too but pretty damn spicy! I loved it but my wife would prefer less spice. I used a generic KC BBQ rub and it must have some heat in there. I used just hickory wood and the smokey flavor was on point.

If I had to change one thing it would be to cube the pieces smaller at the end so some could become softer. Some pieces with marbling were melt in your mouth tender while pieces away from fat were more like steak tips that still required chewing, although tasty.

My sauce at the end that was killer was 1 cup BBQ sauce, 1.5 Tbsp honey, 1.5 Tbsp brown sugar and 4 oz beef broth. I pulled after an hour cooking with the sauce but I'll definitely shoot for 1.5 hours next time.

Definitely worth my time doing though. Thanks guys!

That's awesome. And the idea of adding apple jelly into the glaze that I was referring to came from that same dude's video for making pork belly burnt ends.

Good stuff man... And totally agree, this might become my go-to dish. It's NOT brisket, but it doesn't have to be, it just has to be this good.

Great place. They will cut whatever cut you want. It'll cost you but worth it.

Not sure why any y'all up at this hour but I'm killing time nursing this 16lb big boy

LFG

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I love brisket.

3 of my favorite words…..

Its in our DNA homie

you guys are amazing! I;ve decided tomorrow is a great day to smoke some ribs. i'm going to try to simplify it but i'm not sure I can. Smoke on!

"you can't cook cheese on a grill" - my 4yo daughter https://uploads.tapatalk-cdn.com/202...4f8ece0877.jpg

Nothing better than a properly smoked brisket.

Nothing.

Ends

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Nothing fancy. Just T-bones on the grill potato salad and roasted broccoli. Of course there will be large quantities of beer

Well done KCU.

I love Brisket. It's true.

Burnt ends is life

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Duuuuuude

I will be making up these Garlic and Rosemary Grilled Lamb Loin Chops, Scalloped Potato's and Green beans with Bacon.