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Old 09-30-2012, 09:27 PM   #1
AustinKnight
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Default 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








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Old 09-30-2012, 09:57 PM   #2
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Yay for beef! Those ribs look awesome.
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Old 10-01-2012, 01:53 AM   #3
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Excellent!
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Old 10-01-2012, 02:06 AM   #4
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Super !!
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Old 10-01-2012, 02:36 AM   #5
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Lookin 'like the real deal.......good goin'
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Old 10-01-2012, 02:54 AM   #6
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looks great. Looks like you cut em with a ninja sword.
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Old 10-01-2012, 08:24 AM   #7
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nice cook AK!
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Old 10-01-2012, 08:58 AM   #8
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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.
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Old 10-01-2012, 11:58 AM   #9
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Simply awesome, that's some good looking meat right there.
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Old 10-01-2012, 12:12 PM   #10
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Damn good stuff there. How much is the Prime brisket per pound?
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Old 10-01-2012, 12:13 PM   #11
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Awesome looking food. I like the sword you used though, that thing is gigundus
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Old 10-01-2012, 12:26 PM   #12
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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.
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Old 10-01-2012, 01:05 PM   #13
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Very nice cook AK, and you got some great looking meat there, great stuff. Nice brisket.
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Old 10-01-2012, 01:13 PM   #14
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Looks great...cant wait to fire up my UDS for the first time this weekend.
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Old 10-01-2012, 05:14 PM   #15
AustinKnight
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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 View Post
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?
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Last edited by AustinKnight; 10-01-2012 at 05:32 PM..
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