We still need to do a bbq out here one day man... you always have and open invite!This quote is hidden because you are ignoring this member. Show Quote
We still need to do a bbq out here one day man... you always have and open invite!This quote is hidden because you are ignoring this member. Show Quote
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.
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
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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.
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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
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
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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
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
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Oh, it does haha
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 image for larger version
Leftovers on a sandwich....homemade buns and pickles, fried up with some onions and sharp cheddar...
» 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
Last edited by freshprince1; 01-06-2020 at 11:38 AM.
freshprince
-Jan 2006-
Brisket may be the greatest leftovers ever. So versatile and tasty.
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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.
Wholesale Club, not quite as moist as brisket but as tasty if not better and crusts up in an amazing way. Cheaper too.This quote is hidden because you are ignoring this member. Show Quote
Have we had this conversation before? As I drink my coffee it all seems familiar. Man, the brain goes first apparently.
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At the Wholesale Club late this afternoon...
The short ribs were about 7" long.
Wow, brisket is the same price as short ribs??? What the hell
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.
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