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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 09-10-2008, 10:42 PM   #1
ON THE FARM
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Default An 11 Pound slab of what?

I was telling a guy I work with that I am cooking a brisket and some ribs this weekend.
I said to him if he would like I would cook him a rack if he bought it, he said he will check with his wife.
Well this morning he said he brought in a piece no sorry a SLAB of meat, turns out it is a 11 pound slab of uncut
Kansas city strip steaks.
He wants it smoked I said no problem.

I have never done a cut of meat like this, should I cook it like a brisket?
I was thinking low and slow with just salt and pepper It should be great!
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Unread 09-10-2008, 10:48 PM   #2
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Holy cow... That must be an expensive chunk o beef! Personally, I would cut it into steaks and cook those, but if he wants it cooked whole cook it at 275 or so until it is about 125 - 130 internal and then let it rest under a tent of foil for 30 minutesa or so and then slice it and enjoy! it will be anywhere from medium rare to rare. if anyone want their's done more then you can toss a slice on the grill for a few minutes.
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Unread 09-10-2008, 11:00 PM   #3
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Quote:
Originally Posted by Ron_L View Post
Holy cow... That must be an expensive chunk o beef! Personally, I would cut it into steaks and cook those, but if he wants it cooked whole cook it at 275 or so until it is about 125 - 130 internal and then let it rest under a tent of foil for 30 minutesa or so and then slice it and enjoy! it will be anywhere from medium rare to rare. if anyone want their's done more then you can toss a slice on the grill for a few minutes.
I think Ron_L is dead on but I would add that I would season it with something similar to a Montreal style rub.
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Unread 09-10-2008, 11:02 PM   #4
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And i think Dive is dead on with his suggestion on Montreal Steak Seasoning. i forgot to mention that part.
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Unread 09-10-2008, 11:06 PM   #5
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Quote:
Originally Posted by Divemaster View Post
I think Ron_L is dead on but I would add that I would season it with something similar to a Montreal style rub.
Quote:
Originally Posted by Ron_L View Post
And i think Dive is dead on with his suggestion on Montreal Steak Seasoning. i forgot to mention that part.
I think both Ron_L and Dive are dead on. I'd smoke it with some hickory or pecan...
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Unread 09-10-2008, 11:10 PM   #6
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Quote:
Originally Posted by Ron_L View Post
Holy cow... That must be an expensive chunk o beef! Personally, I would cut it into steaks and cook those, but if he wants it cooked whole cook it at 275 or so until it is about 125 - 130 internal and then let it rest under a tent of foil for 30 minutesa or so and then slice it and enjoy! it will be anywhere from medium rare to rare. if anyone want their's done more then you can toss a slice on the grill for a few minutes.
A friend of his gave it to him!
I do like the idea of cooking it and then slicing it then put it on the grill. I will need to ask him.
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Unread 09-10-2008, 11:16 PM   #7
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I think trip1fox is dead on.
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Unread 09-10-2008, 11:34 PM   #8
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I think Professor Salt is dead on in saying that trp1fox is dead on.
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Unread 09-10-2008, 11:35 PM   #9
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Professor Salt is, as usual, dead on in his evaluation of the above posts.
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Unread 09-10-2008, 11:55 PM   #10
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Rookie'48 is a great observationalist. I must add.
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Unread 09-11-2008, 12:11 AM   #11
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If the "High Priest of Pork" says that Professor Salt is dead on about trp1fox being dead on, then he must be Dead On.
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Unread 09-11-2008, 12:20 AM   #12
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I think one or , most of us should be there to help in the ,testing . We need to look out for each other......
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Unread 09-11-2008, 12:55 AM   #13
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Quote:
Originally Posted by Butts-n-gutts View Post
If the "High Priest of Pork" says that Professor Salt is dead on about trp1fox being dead on, then he must be Dead On.
I think that you are dead on about these guys confirming each other about being dead on about Dive & Ron L being dead on!
Am I dead on about this concept?
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Unread 09-11-2008, 07:19 AM   #14
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Quote:
Originally Posted by Ron_L View Post
Holy cow... That must be an expensive chunk o beef! Personally, I would cut it into steaks and cook those, but if he wants it cooked whole cook it at 275 or so until it is about 125 - 130 internal and then let it rest under a tent of foil for 30 minutesa or so and then slice it and enjoy! it will be anywhere from medium rare to rare. if anyone want their's done more then you can toss a slice on the grill for a few minutes.
I just want to add, before throwing it on the smoker I would let it rest at room temperature for a while. I would not toss it on directly from the fridge.

One other note: When I do rib roasts this way, while it sits on the counter, I like to rub the outside with beef base and then season with what ever you want. This is just personal preference. Works well for me.

Cheers,
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Unread 09-11-2008, 07:55 AM   #15
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Man-o-man folks.

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