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Unread 10-25-2013, 09:15 AM   #16
sliding_billy
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Quote:
Originally Posted by Duckboats View Post
Hey, if I screw this one up, I still have 10 more!
Awesome. If you need help "getting rid" of any of those, you just let me know. Moisture is your friend with clod, BTW. I do not like to wrap my brisket, but I do wrap clod.
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Unread 10-25-2013, 09:23 AM   #17
hachi-roku_fan
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Wait, you got 11 of those?!?! Must have a big freezer!
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Unread 10-25-2013, 09:32 AM   #18
poorolddan
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I saw something at the Omaha Super Saver they called an English roast. Meat gal told me it's part of the chuck and is a roast not for steaks.
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Unread 10-28-2013, 09:07 AM   #19
Duckboats
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Okay. Sorry, was going to update Saturday while cooking, but I was also doing some woodworking and got a chunk of wood in the eye, so spent some time at the Emergicare. But all is good now.
First thing is first. I injected the crap out of this thing. I used at least double what I normally use for brisket, maybe more. I smoked it for 12 hours at 200 or so. First smoked it without a pan for 6 hours and when I probed it, decided to put it in a pan to catch the drippings and keep it moist. Here it is after the 12 hours and 203* internal temp.


I let it rest about 3-4 hours and sliced it up.


It was the consistency of roast, but very very tender. Not bad. Looking forward to the next time or 10....
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Unread 10-28-2013, 09:17 AM   #20
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Very nice!
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Unread 10-28-2013, 02:02 PM   #21
smokeyy
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What you have there is a bottom round flat is what the box says from the packers, the first 1/3 of it is what we call a rump roast nowa days and the rest is a bottom round
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