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Thread: The BBQ and Smoking Thread

  1. #1001
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    Quote Originally Posted by ExtraSlow View Post
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    Looks great bobby. I occasionally make a warm potato salad with roasted potatoes that is probably pretty similar to what you have going on there. For a little zest to some chopped up pickles and a splash of the pickle juice in the "sauce" before you toss the potatoes in it. Delicious.

    I wouldn't think of giving you brisket tips. You are more advanced than me in that.
    We still need to do a bbq out here one day man... you always have and open invite!
    Bob Blakeborough

  2. #1002
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    My plans are to smoke a 13lb Sirlion Roast this Christmas. But i have no idea how long this is going to take. How do you guys budget your time on these larger cuts? My research came up with 5-12 hours for something that size.

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    Err on the side of being done too early and Wrap it in blankets in a cooler to keep it warm until it’s time to eat.

    Big chunk of meat like that needs lots of resting time.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

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    Yes, rest a really long time.

    Time in "the stall" will be a function of temperature delta and airflow causing evaporative cooling.
    Quote Originally Posted by killramos View Post
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    If there is one thing I know for sure. ES has no Aspen goals

  5. #1005
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    Just wrap it and there won’t be a stall... haha

    But yeah, 13lbs... I’m assume you will want that med rare-ish? I’d say the 5hrs is actuate. Can easily rest it for an hour or two also... so I’d start the fire 6.5-7hrs before dinner and go from there

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    Maybe not ideal but I hav rested a brisket over 4 hours before and it was still way too hot to touch. So don’t worry about it cooling off.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

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    Was it in a yeti? Haha... we did that once, then I got a little too paranoid that it continued to cook way too long. Went back to the Coleman

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    Just a decent Coleman, still in the foil, wrapped in blankets.

    Doubt a yeti would have made a difference.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  9. #1009
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    Oh, it does haha

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    #yetifanboilyfe
    Quote Originally Posted by killramos View Post
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    If there is one thing I know for sure. ES has no Aspen goals

  11. #1011
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    Did a winter brisket for some friends over the holidays. It was my third one, and was definitely the best yet...

    Video: https://i.imgur.com/g0wj5gy.mp4
    (Can't figure out how to insert an Imgur mp4 link??)

    Sliced up...
    click for larger version
    » Click image for larger version

    Leftovers on a sandwich....homemade buns and pickles, fried up with some onions and sharp cheddar...
    click for larger version
    » Click image for larger version

    Injected with Kosmos mix and some onion powder, rubbed with Prairie Smoke Big Beef Rub, kosher salt and cracked pepper, smoked @ 180f to an internal temp of 169f. Took it out, wrapped it in foil, poured in 1.5 cups of beef stock, and smoked @225 to an internal temp of 204f. Wrapped in new foil and towels, and sat in a cooler for 2 hours.

    Also, I've started an Instagram account for my fledgling smoked meat hobby....feel free to check it out: Smokey.canuck
    Attached Images Attached Images
    Last edited by freshprince1; 01-06-2020 at 11:38 AM.
    freshprince
    -Jan 2006-

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    Brisket may be the greatest leftovers ever. So versatile and tasty.
    Quote Originally Posted by killramos View Post
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    If there is one thing I know for sure. ES has no Aspen goals

  13. #1013
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    My wife slow roasted up a wonderful beef shoulder clod yesterday, the mystery cut that is both cheap and great if cooked properly.

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    Where do you buy the clod?
    Quote Originally Posted by killramos View Post
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    If there is one thing I know for sure. ES has no Aspen goals

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    Quote Originally Posted by ExtraSlow View Post
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    Where do you buy the clod?
    Wholesale Club, not quite as moist as brisket but as tasty if not better and crusts up in an amazing way. Cheaper too.

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    Have we had this conversation before? As I drink my coffee it all seems familiar. Man, the brain goes first apparently.
    Quote Originally Posted by killramos View Post
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    If there is one thing I know for sure. ES has no Aspen goals

  17. #1017
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    At the Wholesale Club late this afternoon...

    20200107_172646.jpg
    20200107_172542.jpg
    20200107_172420.jpg

    The short ribs were about 7" long.

  18. #1018
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    Wow, brisket is the same price as short ribs??? What the hell

  19. #1019
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    I've never really paid attention to beef short rib pricing and at that, I can only assume that 'short rib' refers to the cut and not the length of the rib. Is that expensive for brisket or cheap for ribs? All I know is clod trumps brisket in our home now. Well, there is flank steak as well, good as well and definitely easier to source than clod.

  20. #1020
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    I want to say cheap ribs? But I have only ever bought brisket at a butcher and that seems on par with their prices... so hard to say haha. The ribs should be a much more desirable cut though

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