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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-04-2013, 08:11 AM   #1
pull_my_butt
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Default bbq-ing un-popular cuts

We all talk about bbqing ribs, butts, ckn, briskets, etc...but I was curious if anyone has ever bbq-ed cuts like an eye of round roast, rump roast, shank bone with meat still on it, a grisly London broil, etc. If so, what were the results?

Thanks.
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Unread 05-04-2013, 08:40 AM   #2
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Don't know if this qualifies but I like to "smoke" skirt steak for beef fajitas. I'll sear them over my firebox grill for 2-4 minutes to get some char on them then throw them in the main chaimber and smoke for 30-40 minutes. Lots of the fat renders off and then come out really tender.

I know a lot of folk like skirt steak med-rare to medium but this method is super tasy.
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Unread 05-04-2013, 08:53 AM   #3
Butt Rubb'n BBQ
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I did a roast once and it came out dry but that was before I knew about wrapping. I'm a bit of a traditionalist when it comes to cooking. There are some meats that just aren't meant to be smoked.
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Unread 05-04-2013, 09:01 AM   #4
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My favorite of the non-traditional things to put on the smoker is meatloaf and chuck roasts.
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Unread 05-04-2013, 09:17 AM   #5
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Quote:
Originally Posted by Butt Rubb'n BBQ View Post
There are some meats that just aren't meant to be smoked.
Say it ain't so!
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Unread 05-04-2013, 09:17 AM   #6
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One of the original reasons to smoke meats was to make otherwise tough cuts more palatable. I say give them a try!

The only thing I would be reluctant to do is to take a cut that is otherwise tender and juicy when rare and smoke it. IMO something like a strip steak or standing rib roast is best rare (and cooked over charcoal.)
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Unread 05-04-2013, 10:01 AM   #7
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I did this top round for the cook it like a brisket TD.

http://www.bbq-brethren.com/forum/sh...t=cook+brisket
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Unread 05-04-2013, 10:09 AM   #8
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I have been wanting to try and smoke what they call pork leg meat at the Asian market I get pork belly from. I think it is just fresh ham and it has the skin on it. There is no bone, it's like a long strip of meat. Guess they make a cut all the way to the bone, take the bone out, then cut the meat into strips about 5 inches wide.

BTW, the pork belly they sell has what looks to be a bit of loin meat on it. Maybe I am using an "off-cut" here too. LOL, maybe what they are selling me isn't just belly but belly with side skin and meat too. Nipples are usually only in one end of the whole thing.

Oh, another cut I am wanting to try smoking is some beef hearts. I have a love of most things offal and trying to use them in my mini-WSM has had me wondering for a while.

Maybe smoke some little quails I found at that same Asian market. Just gotta find out if it can be done without ruining the little birds.
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Unread 05-04-2013, 10:15 AM   #9
kirk fortin
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I love the adventure Rcbaughn, yeah im kinda with you on this one...when doing whole chickens i eat the gizzards after i smoke em a bit. They become my snacks. Keep us posted on this.
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Unread 05-04-2013, 10:25 AM   #10
rcbaughn
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Chicken gizzards and hearts are so good, and when I go to Whole Foods they will usually give me them free from a few chickens they have butchered that people didn't want them. I hate to see stuff go to waste and it's sad most people don't take and eat those bits. I think they are as good or better as the meat. I love to grill chicken livers too with the hearts though. Only ever sautéed or fried the gizzards (after they are braised) but I'll have to try smoking them sometime. That sounds amazing.

And I'm lucky to have a few really good markets close to me that carry all kinds of different off cuts. Even Publix offers up some great offal around here, but the Mexican and Asian markets are the best.
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Unread 05-04-2013, 12:07 PM   #11
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That's kind of the MO in Argentine Asado, so I say go for it!
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