CAB Prime Brisket & Beef Short Ribs {PrOn} (Carnegie Hall)

AustinKnight · 09-30-2012, 09:27 PM

So I started the chimney with a full load of B&B oak lump, once it ashed over I dumped the lit lump into about 8 pounds of lump. I started the brisket off at 275* meat side down for a hour and a half, then flipped the meat fat side down for another hour and a half and ramped up the temp to 325*. After 3 hours I wrapped it in butcher paper for another 2 hours on the UDS, I used a tooth pick to judge when it was butter tender. I pulled the wrapped brisket off the UDS and let it cool for 10 min before I stuck it in a pre warmed cooler with a blanket for a 4 hour rest/proofing.

I Love beef and on the bone well heaven! These are some nice beef short ribs that ain't short on anything, sprinkled with Dirty D let them rest in the fridge tell the brisket came off. I started these big ol ribs meat side down at 275 for another hour and a half, then flipped them bone down for a hour, after a hour I wrapped them in BP with some worcestershire sauce after 45 min they were done UDS was at 300. Enjoy

CAB Prime Source

My CAB Prime

Dirty D rub meat prime.

Flipped

Filler

Now Beef short ribs

El Ropo · 09-30-2012, 09:57 PM

Yay for beef! Those ribs look awesome.

Phubar · 10-01-2012, 01:53 AM

Excellent!

padawan · 10-01-2012, 02:06 AM

Super !!

code3rrt · 10-01-2012, 02:36 AM

Lookin 'like the real deal.......good goin'

criffaaa1 · 10-01-2012, 02:54 AM

looks great. Looks like you cut em with a ninja sword.

JS-TX · 10-01-2012, 08:24 AM

nice cook AK!

captndan · 10-01-2012, 08:58 AM

Those ribs look great! I'm sure you know, but others may not, that CAB is not a USDA grade for beef. It is a marketing tool and is used by the American Angus Association.

fingerlickin' · 10-01-2012, 11:58 AM

Simply awesome, that's some good looking meat right there.

V-wiz · 10-01-2012, 12:12 PM

Damn good stuff there. How much is the Prime brisket per pound?

aawa · 10-01-2012, 12:13 PM

Awesome looking food. I like the sword you used though, that thing is gigundus

SLCMACK · 10-01-2012, 12:26 PM

Goodlooking grub...when you do HNF cook, do you generally not get a nice smoke ring like low and slow? I did HNF flat yesterday and didn't have much smoke ring but it was nice pull apart tender.

landarc · 10-01-2012, 01:05 PM

Very nice cook AK, and you got some great looking meat there, great stuff. Nice brisket.

Dryden84 · 10-01-2012, 01:13 PM

Looks great...cant wait to fire up my UDS for the first time this weekend.

AustinKnight · 10-01-2012, 05:14 PM

Thanks fellow brethren, happy ya'll liked the meat fest hay there was a salad don't judge me

Quote:

Originally Posted by V-wiz

Damn good stuff there. How much is the Prime brisket per pound?

It's $3.49 a lb if you buy a case(6 briskets a case) it's $2.89 I believe, last month it was $2.89 lb a single

,

@captndan

Those ribs look great! I'm sure you know, but others may not, that CAB is not a USDA grade for beef. It is a marketing tool and is used by the American Angus Association.

Ya I know, but I sure am more consistent with CAB then regular Prime or Choice.

@SLCMACK

Goodlooking grub...when you do HNF cook, do you generally not get a nice smoke ring like low and slow? I did HNF flat yesterday and didn't have much smoke ring but it was nice pull apart tender.

I get what I think is a nice enough smoke ring with a modified HnF, stating off meat side down at 275 then flipping it and ramping up to 325. You should try more salt brotha, I started using Diamond Kosher salt with my Dalmatian rub and have noticed a big difference in the ring, the ribs thats a good ring right?

09-30-2012, 09:27 PM	#1
AustinKnight is One Chatty Farker Join Date: 08-23-10 Location: Austin Texas Downloads: 0 Uploads: 0	CAB Prime Brisket & Beef Short Ribs {PrOn} (Carnegie Hall) So I started the chimney with a full load of B&B oak lump, once it ashed over I dumped the lit lump into about 8 pounds of lump. I started the brisket off at 275* meat side down for a hour and a half, then flipped the meat fat side down for another hour and a half and ramped up the temp to 325. After 3 hours I wrapped it in butcher paper for another 2 hours on the UDS, I used a tooth pick to judge when it was butter tender. I pulled the wrapped brisket off the UDS and let it cool for 10 min before I stuck it in a pre warmed cooler with a blanket for a 4 hour rest/proofing. I Love beef and on the bone well heaven! These are some nice beef short ribs that ain't short on anything, sprinkled with Dirty D let them rest in the fridge tell the brisket came off. I started these big ol ribs meat side down at 275 for another hour and a half, then flipped them bone down for a hour, after a hour I wrapped them in BP with some worcestershire sauce after 45 min they were done UDS was at 300. Enjoy CAB Prime Source My CAB Prime Dirty D rub meat prime. Flipped Filler Now Beef short ribs __________________ \|HOOK'EM* UDS\|MINI UDS\|22.5 WEBER PERF\|B&B\|OAK & PECAN\|DIGIQ\|TW8060\|THERMAPEN ORANGE\|Char-Griller Akorn\|Thin Blue Smokery\|

09-30-2012, 09:57 PM	#2
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Yay for beef! Those ribs look awesome. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

10-01-2012, 01:53 AM	#3
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Excellent! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012

10-01-2012, 02:06 AM	#4
padawan Full Fledged Farker Join Date: 06-14-11 Location: The Netherlands Downloads: 0 Uploads: 0	Super !! __________________ Red Weber 57 (Devlin), Midi UDS (mine Orange sweetheart), WGA (Black Anny) WGA (My Precious)

10-01-2012, 02:36 AM	#5
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Lookin 'like the real deal.......good goin' __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.

10-01-2012, 02:54 AM	#6
criffaaa1 is one Smokin' Farker Join Date: 08-14-11 Location: Cleveland OH. Downloads: 0 Uploads: 0	looks great. Looks like you cut em with a ninja sword. __________________ 22.5 ots, 22.5 wsm, kingsford deluxe

10-01-2012, 08:24 AM	#7
JS-TX is One Chatty Farker Join Date: 02-17-10 Location: San Antonio, TX Downloads: 0 Uploads: 0	nice cook AK!

10-01-2012, 08:58 AM	#8
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	Those ribs look great! I'm sure you know, but others may not, that CAB is not a USDA grade for beef. It is a marketing tool and is used by the American Angus Association.

10-01-2012, 11:58 AM	#9
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Simply awesome, that's some good looking meat right there. __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

10-01-2012, 12:12 PM	#10
V-wiz is one Smokin' Farker Join Date: 03-20-12 Location: Los Angeles CA Downloads: 0 Uploads: 0	Damn good stuff there. How much is the Prime brisket per pound? __________________ Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.

10-01-2012, 12:13 PM	#11
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	Awesome looking food. I like the sword you used though, that thing is gigundus __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

10-01-2012, 12:26 PM	#12
SLCMACK On the road to being a farker Join Date: 02-25-10 Location: Illinois Downloads: 0 Uploads: 0	Goodlooking grub...when you do HNF cook, do you generally not get a nice smoke ring like low and slow? I did HNF flat yesterday and didn't have much smoke ring but it was nice pull apart tender. __________________ Sean

10-01-2012, 01:05 PM	#13
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	Very nice cook AK, and you got some great looking meat there, great stuff. Nice brisket. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-01-2012, 01:13 PM	#14
Dryden84 Got rid of the matchlight. Join Date: 06-15-12 Location: OP, KS Downloads: 0 Uploads: 0	Looks great...cant wait to fire up my UDS for the first time this weekend.