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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Unread 01-22-2012, 11:37 PM   #91
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That sounds / looks great. I'll need to add that to my list of things to try. Thanks for posting.

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Unread 01-22-2012, 11:48 PM   #92
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At first I thought you would have trouble with the powdered egg in the center of the ingredients.



But after seeing your money shot I see you absolutely scored and the powdered egg hydrated nicely.



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Unread 01-22-2012, 11:49 PM   #93
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^^^
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Unread 01-24-2012, 07:41 PM   #94
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Well, for this throwdown I tried to stick with the concept of cooking like a brisket. For me, the best part of cooking a full packer is making burnt ends out of the point. I love a sliced flat and all but burnt ends are my end all favorite. I toyed with the idea of trying this with a tri-tip but I just couldn't bring myself to do it. Maybe next time. So, I went with something I have done before and cooked up a chuckie last weekend while I was cooking another roast for pulled beef.



Unfortunately I got a late start on the cook on Saturday and just pulled the chuck once it was done and put it in the fridge after it rested for an hour or so. On Sunday I took out the roast and cubed it up in a pan. Then it got a coating of a mixture of Blues Hog Smokey Mountain and Night of the Living BBQ Sauce.





Onto the UDS running around 225-250



After a couple of hours it is starting to take on a nice color.



After a few more hours



I don't remember exactly how long I left them on the UDS but it was probably close to 4 hours. Once I was hungry, they came off.




And here is a plate full of happiness





So there you have it. Burnt ends cooked like a chuck roast cooked like a tri-tip cooked like a brisket.
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Unread 01-24-2012, 10:21 PM   #95
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This thread made me hungry for burnt ends so I ran an overnight smoke this weekend and turned the whole 10lbs slab into fall-apart goodness then tossed in 5 sausages and cubed it all; made a great lunch.

I feel like a rebel :p
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Unread 01-25-2012, 12:08 AM   #96
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Quote:
Originally Posted by Elrik View Post
Please be gentle, this is my first throwdown :boxing
Wow, talk about diving into the deep end of the pool. It takes some major cajones to make this throwdown your first.

Nice entry. I can't wait to see how you do in a normal throwdown.

CD
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Unread 01-25-2012, 12:27 AM   #97
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Quote:
Originally Posted by caseydog View Post
Wow, talk about diving into the deep end of the pool. It takes some major cajones to make this throwdown your first.

Nice entry. I can't wait to see how you do in a normal throwdown.

CD
Heh, thanks CD! Despite the craziness of this special, I was excited to try it as I thought I had a unique take on the topic. I'll be putting in an entry for the street food entry should life allow me time to cook this weekend. Decided on my dish this evening and am looking forward to the cook.

To the colonel, glad you liked my egg. It's from a brisket bird, hence the pinkish hue of the yolk in it's dried form... I was more figuring someone would comment on the uneven "pair" that the garlic powder made then my lil egg creation truth be told...
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Unread 01-26-2012, 12:33 AM   #98
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Default Basic "Like A Brisket" Tutorial

I haven't seen many requests recently for "Like a Brisket" tutorials from people who are thinking about cooking other pieces of meat like a brisket for the first time (See the Like A Brisket Roadmap for more info which will help you understand how this process came to be known as "like a brisket"). There are a few brisket tutorials out there (like my own here), but I thought a basic tutorial showing how to make a simple first time like-a-brisket would be nice to have. So I set out to make this here.

This basic like-a-brisket which I am talking about is a no-frills, just plain good and tasty piece of meat cooked like a brisket without all the fuss with explanations or reasonings for why things happen, such as stalls, evaporation, dryness, toughness, etc. I just leave it real basic here. These instructions might make a great piece of meat cooked like a brisket every time with basically zero chance of messing up (or maybe not), with absolutely no hard to understand directions that may cause lots of hard to answer questions to the first-time like-a-brisket maker. If this is your first ever like-a-brisket, and you simply want to know how to make a good like-a-brisket right now, this could very well be for you.

The first time someone sets out to make like-a-brisket they have a ton of questions. What is meat, what is the difference between fat and connective tissue, what causes the stall, do I foil, what woods do I use, what temp do I cook it at, why would I want to cook that like a brisket, etc. I do not intend to answer any of these questions, and in fact, I will shed light on none of them and dodge a couple others.

The first question I am not going to answer is, "What is a like-a-brisket?"

Below you will see a picture of a Round Sirloin Tip Roast from Sams Club still in the cryovac wrapper.


This piece of meat has muscles and stuff running through it, and is considered a lean and somewhat tender piece of meat. In fact, if you look up info on this meat, everyone will say it will be tough and dry if cooked past 160 degrees internal. That is unless you cook it like a brisket (as hard as that may seem to believe). It does have some fat deposits in various places, and connective tissue holding the whole thing together (otherwise it could not be a piece of meat), but nowhere near as much fat or connective tissue as in a brisket. Technically, all meat has connective tissues, and if you consider the accepted theory that cooking like a brisket breaks down these connective tissues to make a moist, tender product, then logically this piece of meat can also make a tender, juicy product if cooked like a brisket.

This particular piece of meat is USDA Choice as indicated by the stamp on the packaging. Choice like-a-briskets are a good choice if you want a good like-a-brisket. I always look for the best looking like-a-briskets meat-quality-wise first, and then the one that would be the most unexpected to be cooked like a brisket.

I removed the meat from the cryovac and applied a layered rub, the same rub as described in my brisket tutorial thread. I put the rubbed like-a-brisket in a pan.


You do not have to put yours in a pan if you do not want to. I do not always use a pan when I cook like-a-brisket, so this is optional, and can be determined based on what you are trying to do at the time. One question I will not be answering is, "Why did you put it in a pan".

I put this on my WSM to cook at 270 degrees.


Three hours later, it looked like this.


Then I foiled it.



The next question I'm not going to answer is "Why did you foil it?". Some people foil their like-a-briskets because they claim it speeds up the cooking and avoids the dreaded stall. The next questions I am not going to answer are "what is the dreaded stall", "why does it happen", and "why is it so dreadful". Instead I am simply going to wrap the meat in foil, the same way wrapping my head in foil helps in other confusing sorts of situations.

The next question I'm not going to answer is "what the heck was that stuff you added to the meat along with the foil"? Sorry, but this stuff is ancient pitmaster knowledge that can only be learned with lots of experience. It might look like carrots and potatoes, but that is just an optical trick I learned to prevent people from shigging my secrets.

I let the like-a-brisket continue cooking in the foil until it was probe tender. I poked a hole in the top of the foil with my probe the first time I checked for tenderness. I used this same hole each time I checked for tenderness, going in at a few different angles to check the tenderness throughout the meat. This helped to keep the foil environment as sealed as possible without having to completely open it and refoil each time.


The next question I am not going to answer is "what temp was it done"? I have no idea what the temperature was, and frankly, I don't care. What I am interested in is having a tender, juicy like-a-brisket. So temperature does not matter. Tenderness does. It was done when my probe slid in like a hot knife through butter. Now, by chance, the probe I used was my Thermopen, and it did say 207.4 on that last probe, but again, I was not trying to actually take the temperature but instead was focusing on the tenderness. I also did not go by time, but by tenderness. I did happen to notice that it was done after 6 hours and 45 minutes, but that was not how I determined it was done.

I let the like-a-brisket rest uncovered for a bit to let the juices redistribute throughout the meat. The smell was wonderful, and smelled like a brisket. Not all like-a-briskets needs to smell like brisket, especially if they are not beef. This one did smell like a brisket however.





Then I sliced it. As you can tell, it was tender (it was somewhat fall-apart at the edges but not the center), juicy and delicious, just the way a perfectly prepared like-a-brisket should be.





So now, with this tutorial, you too can cook like-a-brisket. This method might just work for any cut of meat you can think of (or maybe not). Sure, there may be other ways to add complexity to the whole thing, but starting with the basics like this is the best way to start learning. This is a seemingly sure-fire way to make a good like-a-brisket (in theory at least). Now that you know this method, feel free to start experimenting with other methods you think could make the best like-a-brisket, until you settle on your own sure-fire method.
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Duh.
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Unread 01-26-2012, 12:59 AM   #99
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That's impossible.
Must be shoe leather or mush.
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Unread 01-26-2012, 01:11 AM   #100
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This tutorial is too long. Anybody have Cliffs Notes? Do I need to contract a syllabus for this course?
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Unread 01-26-2012, 03:31 AM   #101
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Thanks Chris!
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Unread 01-26-2012, 09:01 AM   #102
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Chris, that looks great! But, im having a hard time getting past the potatoes and carrots. ;)

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Unread 01-26-2012, 09:34 AM   #103
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Quote:
Originally Posted by ---k--- View Post
Chris, that looks great! But, im having a hard time getting past the potatoes and carrots. ;)
So did I actually. That roast rendered a lot more on the longer cook than normal, and those potatoes and carrots were very tasty. I was worried for a minute that I might not eat any meat because I kept digging into the potatoes and carrots.

I'm irritated though. I didn't add onions because my wife just can't handle them. Then she wound up not being able to eat dinner, and I could have added the onion!

That's OK. I'm gunning for a zero anyways.
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Unread 01-26-2012, 11:15 AM   #104
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I'm gunning for a zero anyways.
Ain't gonna happen with that tasty dish...
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Unread 01-26-2012, 02:31 PM   #105
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Chris, I would be right there with you eating all the potatoes and carrots and wishing for onions. Tasty!

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