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Old 07-03-2015, 03:48 PM  
BigRedChief BigRedChief is offline
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What are you Smoking/Grilling/BBQ'ing this weekend?
What are you up to this weekend?

I finally gave up on my smoker and decided to get a new smoker. I went with a bigger model but less tech. Yes, its a cheater electric smoker. My 3rd one. I need more space to cook, I don't need help getting my smoke and temp right.

I've also never used injection for flavor except for pork butt or other big cuts of meat. I decided to give it a try. I developed my own injection. Basically like the other recipes you have out on the internet but I'm putting the rub in the injection and using sirracchi.

Full results not in yet but my son and I think its the best sausage we have ever had.

No sauce. Marinated the meat overnight. Injected the meat. Slow cooked the ribs and chicken. Baste it with a combo of butter and apple juice. Using a combination of Apple, Mesquite, Cherry and Hickory wood.
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Old 12-31-2021, 10:17 AM   #2896
GloryDayz GloryDayz is offline
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I've got the Poor Man's brisket (~3.5lb chuck roast) rollin at 222 for a New Year party...
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Old 01-01-2022, 02:04 PM   #2897
GloryDayz GloryDayz is offline
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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.
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Old 01-01-2022, 02:17 PM   #2898
Buehler445 Buehler445 is offline
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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.
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Old 01-01-2022, 02:35 PM   #2899
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Originally Posted by GloryDayz View Post
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.
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.
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Old 01-01-2022, 02:40 PM   #2900
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Damn Buehler that looks great.
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Old 01-01-2022, 06:24 PM   #2901
GloryDayz GloryDayz is offline
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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.
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.
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Old 01-01-2022, 06:27 PM   #2902
GloryDayz GloryDayz is offline
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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.
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...
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Old 01-01-2022, 07:06 PM   #2903
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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.
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.
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Old 01-01-2022, 07:15 PM   #2904
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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.
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Old 01-01-2022, 07:19 PM   #2905
GloryDayz GloryDayz is offline
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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.
I'll do just that because, well, poor man's brisket is usually freaking awesome...
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Old 01-01-2022, 07:22 PM   #2906
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Old 01-01-2022, 07:32 PM   #2907
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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.
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Old 01-01-2022, 07:32 PM   #2908
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I'll do just that because, well, poor man's brisket is usually freaking awesome...
Yeah it's one of those dishes you can't really mess up no matter how hard you try.
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Old 01-01-2022, 07:42 PM   #2909
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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...
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Old 01-01-2022, 07:47 PM   #2910
Buehler445 Buehler445 is offline
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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.
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