Looking for suggestions for this weekend

bertkemtncurs · 04-10-2007, 06:27 PM

I think I've porked out the family with ribs, butt, and loin the past weekends. I want to smoke something different this weekend, I'm thinking beef. I'd love to try a brisket, but I can't find any here, except corned. I don't know if that would work (doubt it). Any suggestions on a good cut of beef to smoke, or a place to buy brisket in central OH?

Thanks!

ultramag · 04-10-2007, 06:30 PM

Chuck roast is a good beef smoke.

Puppyboy · 04-10-2007, 06:31 PM

A nice roast sliced thin is awesome.

big brother smoke · 04-10-2007, 06:32 PM

What he said. Also Tri-tip can be an option based on your region.

Bigmista · 04-10-2007, 06:41 PM

Bottom round, clod (shoulder) roast, Prime Rib, Short ribs

Mooner · 04-10-2007, 07:04 PM

Quote:

Originally Posted by bertkemtncurs

I think I've porked out the family with ribs, butt, and loin the past weekends. I want to smoke something different this weekend, I'm thinking beef. I'd love to try a brisket, but I can't find any here, except corned. I don't know if that would work (doubt it). Any suggestions on a good cut of beef to smoke, or a place to buy brisket in central OH?

Thanks!

man, there has to be a place to find a whole brisket in central Ohio. Have you really look at a butcher or meat market or just the local grocery store? Heck even here in KC our markets only carry packer flats. You have to find a good market to get a whole one but there's lots.

Kirk · 04-10-2007, 07:21 PM

Quote:

Originally Posted by ultramag

Chuck roast is a good beef smoke.

I'll second that. Easy, relatively inexpensive, good stuff. I smoke a 3.5 lb'er for 5 or 6 hrs, wrap in foil and cook until tender, another 2 or 3 hours. Then I pull, sauce and serve on a grilled onion roll. Cole slaw is optional. Don't worry about the finish internal temp, time's more important with chuckies.

qman · 04-10-2007, 07:32 PM

Got to be a Chuck roast. Cook it just like a pork butt, can't go wrong. Delicious.

If you have not done much beef low and slow, the chusck roast is the best way to go--more forgiving than a brisket, great flavor.
my 2 cents.

qman · 04-10-2007, 07:35 PM

Quote:

Originally Posted by Kirk

I'll second that. Easy, relatively inexpensive, good stuff. I smoke a 3.5 lb'er for 5 or 6 hrs, wrap in foil and cook until tender, another 2 or 3 hours. Then I pull, sauce and serve on a grilled onion roll. Cole slaw is optional. Don't worry about the finish internal temp, time's more important with chuckies.

Right, but be sure to check tenderness with a probe or fork-Time, just like internal temp, is a guide, not a rule. The true measure is how the probe goes in and out. You are looking for no resistance, or very little, just like a pork butt when is is "pullable".

bertkemtncurs · 04-10-2007, 08:18 PM

Thanks guys, looks like I'll be chuck'in it! Any tips on size?

HoDeDo · 04-10-2007, 08:31 PM

Gents - I think a smoked corned beef is a great way to go. We served a TON of it on St. Patty's Day. I think they might really like a smoked corned beef brisket.

Or, go to the Sam's Club in Ontario, OH and ask them to give you a great packer or one of their pseudo-flats...

Joe W · 04-10-2007, 08:37 PM

Smoked corned beef makes a great pastrami - soak in water for a couple days changing the water a couple times a days. dry, rub with 5:1 ratio of ground black pepper, garlic powder, and ground corriander. smoke at 250

cmcadams · 04-10-2007, 08:56 PM

If you have a Sam's, they're likely to have a brisket.

Kirk · 04-10-2007, 09:33 PM

Quote:

Originally Posted by bertkemtncurs

Any tips on size?

Chuckies are usually 3 to 4 lbs in these parts. They work well wuth the method I described.

Quote:

Originally Posted by HoDeDo

I think a smoked corned beef is a great way to go...

That's a good idea too. I have a couple in the freezer right now waiting for me to make some time for home made "pastrami."

Edit: Hey, I figgered out the multi - quote on my first try. Not bad for a dumb mech engr.

icemn62 · 04-10-2007, 09:34 PM

How about a meatloaf. Very tasty when done right. and it looks so cool to put a meaztloaf on the table and tell people it was BBQ'd.

Gotten to the point that is the only way we have had a meatloaf in about a year now.

04-10-2007, 06:27 PM	#1
bertkemtncurs On the road to being a farker Join Date: 10-04-06 Location: Cardington, OH , Buckeye Country Downloads: 0 Uploads: 0	Looking for suggestions for this weekend I think I've porked out the family with ribs, butt, and loin the past weekends. I want to smoke something different this weekend, I'm thinking beef. I'd love to try a brisket, but I can't find any here, except corned. I don't know if that would work (doubt it). Any suggestions on a good cut of beef to smoke, or a place to buy brisket in central OH? Thanks! __________________ UDS GOSM modified ECB 22.5" kettle 18.5" Weber Stainless gasser

04-10-2007, 06:30 PM	#2
ultramag Full Fledged Farker Join Date: 08-28-06 Location: Clinton, MO Downloads: 0 Uploads: 0	Chuck roast is a good beef smoke. __________________ [B]BDS-Jumbo Model 2743[/B] [B]WSM-[/B]w/mods GOSM 36" [B]Big Block[/B] Gasser [B][SIZE=4][COLOR=red]Proud Member - MOFO Chapter[/COLOR][/SIZE][/B]

04-10-2007, 06:31 PM	#3
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	A nice roast sliced thin is awesome. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

04-10-2007, 06:32 PM	#4
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	What he said. Also Tri-tip can be an option based on your region. __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

04-10-2007, 06:41 PM	#5
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA Downloads: 0 Uploads: 0	Bottom round, clod (shoulder) roast, Prime Rib, Short ribs __________________ Wait! Bigmista wrote a cookbook? Exodus 29:18 Then burn the entire ram on the altar. It is a burnt offering to the LORD, a pleasing aroma, a food offering presented to the LORD. God loves BBQ! Bigmista Custom Spicewine Trailer - Olivia J. PIMA Large and Medium Spicewines Weber Ranch Kettle - E.T. Remembering Scott

04-10-2007, 07:32 PM	#8
qman Babbling Farker Join Date: 07-08-05 Location: Ocoee, Fl Downloads: 0 Uploads: 0	Got to be a Chuck roast. Cook it just like a pork butt, can't go wrong. Delicious. If you have not done much beef low and slow, the chusck roast is the best way to go--more forgiving than a brisket, great flavor. my 2 cents. __________________ qman Para Bellum

04-10-2007, 08:18 PM	#10
bertkemtncurs On the road to being a farker Join Date: 10-04-06 Location: Cardington, OH , Buckeye Country Downloads: 0 Uploads: 0	Thanks guys, looks like I'll be chuck'in it! Any tips on size? __________________ UDS GOSM modified ECB 22.5" kettle 18.5" Weber Stainless gasser

04-10-2007, 08:31 PM	#11
HoDeDo Babbling Farker Join Date: 02-19-06 Location: Kansas City Downloads: 0 Uploads: 0	Gents - I think a smoked corned beef is a great way to go. We served a TON of it on St. Patty's Day. I think they might really like a smoked corned beef brisket. Or, go to the Sam's Club in Ontario, OH and ask them to give you a great packer or one of their pseudo-flats... __________________ Andy /Smoke on Wheels Competition BBQ - www.smokeonwheels.com

04-10-2007, 08:37 PM	#12
Joe W Found some matches. Join Date: 04-01-07 Location: W Hartford, CT Downloads: 0 Uploads: 0	Smoked corned beef makes a great pastrami - soak in water for a couple days changing the water a couple times a days. dry, rub with 5:1 ratio of ground black pepper, garlic powder, and ground corriander. smoke at 250

04-10-2007, 08:56 PM	#13
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio Downloads: 0 Uploads: 0	If you have a Sam's, they're likely to have a brisket. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

04-10-2007, 09:34 PM	#15
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA Downloads: 0 Uploads: 0	How about a meatloaf. Very tasty when done right. and it looks so cool to put a meaztloaf on the table and tell people it was BBQ'd. Gotten to the point that is the only way we have had a meatloaf in about a year now. __________________ Weber Kettle, WSM, CharBroil Gas Grill, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

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