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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-24-2010, 11:15 AM | #1 |
Knows what a fatty is.
Join Date: 04-17-10
Location: Beachwood, NJ
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What if you cut a brisket into rib-like sections?
My wife and I are loving boneless beef ribs on the smoker this season. We can't get enough of them to be honest. Here's what I do with them
Sprinkle with salt, pepper, garlic pdr, and onion pdr Smoke for 2 hrs @ 240ish (or more if needed) Wrap in foil and add beef broth / A1 combo Back onto smoker for another hour So, what if you did the same thing with brisket pieces? Anyone ever try that? Would it be a waste of a brisket?
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Ain't no joke'n in smoke'n!!! Weber Genesis Silver A and CharBroil Double Chef smoker |
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05-24-2010, 11:29 AM | #2 |
Babbling Farker
Join Date: 07-22-05
Location: Long Island, NY
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I've never done it, but if I were you I'd give it a try.
Part of the fun of cooking is trying things just because they pop into your head. I'm betting they they won't come out bad, it's just a matter of how good they come out. I often try out things for the first time with guests, and make something else too, "just in case." My wife always questions why the "just in case," because I've never had something actually come out bad.
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05-24-2010, 11:59 AM | #3 |
Full Fledged Farker
Join Date: 01-31-10
Location: Waldorf, MD
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you would have to cook it to a higher temp to be tender i would think. Cutting it in 1-2 inch slices would result in longer muscle fibers and a texture nothing like you would get from ribs. I would keep the brisket sliced thin, but not falling apart. the flavor is going to the the same whether they are 1/8 or 2 inch, but you need the thin slice to get the tenderness. I dont think it would work.
Last edited by jeffboyette; 05-24-2010 at 12:18 PM.. |
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05-24-2010, 12:03 PM | #4 | |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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Quote:
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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05-24-2010, 01:37 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Post pics please when you do it. I say what Tim said, go for it and see what happens.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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05-24-2010, 02:12 PM | #6 |
is one Smokin' Farker
Join Date: 07-10-07
Location: Summerville, SC
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I think you'd have to smoke pieces that size for no more than an hour and then finish in foil until tender.
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