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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 04-10-2007, 06:27 PM   #1
bertkemtncurs
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Default 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!
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Unread 04-10-2007, 06:30 PM   #2
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Chuck roast is a good beef smoke.
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Unread 04-10-2007, 06:31 PM   #3
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A nice roast sliced thin is awesome.
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Unread 04-10-2007, 06:32 PM   #4
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What he said. Also Tri-tip can be an option based on your region.
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Unread 04-10-2007, 06:41 PM   #5
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Bottom round, clod (shoulder) roast, Prime Rib, Short ribs
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Unread 04-10-2007, 07:04 PM   #6
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Quote:
Originally Posted by bertkemtncurs View Post
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.
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Unread 04-10-2007, 07:21 PM   #7
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Quote:
Originally Posted by ultramag View Post
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.
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Unread 04-10-2007, 07:32 PM   #8
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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.
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Unread 04-10-2007, 07:35 PM   #9
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Quote:
Originally Posted by Kirk View Post
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".
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Unread 04-10-2007, 08:18 PM   #10
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Thanks guys, looks like I'll be chuck'in it! Any tips on size?
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Unread 04-10-2007, 08:31 PM   #11
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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...
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Unread 04-10-2007, 08:37 PM   #12
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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
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Unread 04-10-2007, 08:56 PM   #13
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If you have a Sam's, they're likely to have a brisket.
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Unread 04-10-2007, 09:33 PM   #14
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Quote:
Originally Posted by bertkemtncurs View Post
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 View Post
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.
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Unread 04-10-2007, 09:34 PM   #15
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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.
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