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Unread 08-02-2013, 07:37 AM   #1
bignburlyman
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Default Brisket Success-Short Rib Fail (pr0n)

I don't cook often, so when I do I like to load up. Last weekend I smoked 4 brisket flats and 1 slab of beef short ribs. I also tossed on some fresh pork bratwurst from a local packing house for lunch, but didn't take any pictures of them.

Here is the lineup.

Briskets from almost 8 pounds down to just over 5 pounds at the far end (left). First 2 are from Sam's, other 2 from a food distributer that we purchase bulk meat from.



Trimmed up



Seasoned with Kosher Salt and Black Pepper.



Here is the short rib before I finished trimming some of the fat. The funny pattern in the fat is from the Foodsaver bag I froze them in.



Seasoned same as brisket-Kosher Salt & Black Pepper



On the Traeger



Ribs done, don't know why the left bone went the other way, NTTAWWT.



Sliced--These were a fail. I put way too much salt on, then did not get them tender, I used a toothpick which felt like it pushed in ok, but they were definitely tough.



Brisket started slicing--they were very good, I froze 3 in Foodsaver bags for later family reunions and ate the smallest, lol.




Hope you enjoyed, I did.
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Unread 08-02-2013, 07:47 AM   #2
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The shorts certainly look good. Why do you think they turned out tough?
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Unread 08-02-2013, 07:50 AM   #3
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Too bad about the ribs, but that brisket looks awesome!
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Unread 08-02-2013, 08:12 AM   #4
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Quote:
Originally Posted by Garyclaw View Post
The shorts certainly look good. Why do you think they turned out tough?
I am just guessing that I didn't get them done. They were very juicy but some of the fat was not completly rendered. I temped them at 202* and then used a toothpick push test and it seemed to slide in easy, but maybe I just don't know my own strength, lol.
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Last edited by bignburlyman; 08-02-2013 at 01:59 PM..
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Unread 08-02-2013, 04:08 PM   #5
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I have 3 more slabs of these ribs that I got at Restaurant Depot, so I will have a chance to redeem myself next time I cook. I will do a better job of seasoning and make SURE they are done to tender.
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Unread 08-02-2013, 04:55 PM   #6
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thats the bad thing about seasoning big cuts and small cuts at the same time.. you end up overseasoning the small cuts.. or at least i do.. lol..
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Unread 08-03-2013, 06:11 AM   #7
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Quote:
Originally Posted by DownHomeQue View Post
thats the bad thing about seasoning big cuts and small cuts at the same time.. you end up overseasoning the small cuts.. or at least i do.. lol..
That's exactly what happened, I had heard to season it like a brisket, so I coated it with the kosher salt and black pepper just as heavy as I do my brisket, and when it shrunk up all that salt was concentrated too much on a small area of meat.
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Unread 08-03-2013, 06:20 AM   #8
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Try using a bamboo skewer or probe instead of a toothpick.
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Unread 08-03-2013, 10:35 AM   #9
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It is very easy to over-salt beef ribs, both short and back.
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Unread 08-03-2013, 10:45 AM   #10
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Outstanding!
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Unread 08-04-2013, 06:35 AM   #11
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Quote:
Originally Posted by Vision View Post
Try using a bamboo skewer or probe instead of a toothpick.
Probably a good idea, I used a toothpick because I have the Thermoworks Mini handheld RTD thermo with the fast response meat needle, and I can't gauge tenderness with it as the probe is so thin (thats what she says anyway ) it slides in too easy. The toothpick would still be smaller than a regular temperature probe so that is probably why it felt ok, but wasn't done. I bought a package of short ribs from Rest. Depot that was 4 slabs so I have at least 3 more chances to get it right.
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Unread 08-04-2013, 08:17 AM   #12
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All looking good!
It always amazes me how much beef ribs shrink up.
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