Beefy madness

[pahutchens]

I'm going to smoke my first brisket Friday night and Saturday. Smallish about 8 lbs, some chuckies and short ribs. Been going through the roadmaps on brisket. Have done chuckies with a fierce stall so planning on extra time for the works.

Haven't seen much on beef short ribs though....

Suggestion on any and all would be appreciated.

I'll plan to pron this thread as it goes along.

I haven't done an overnight on the UDS. I have noticed that when I want a hotter smoke for chicken that I can't seem to hit 325 easily. Seems I might be under loading the hot coals in the fire basket. Shouldn't be an issue for a low slow 200-225 for the brisket/chuckies.

This will be my first overnight on the UDS. Will probably do a few wake ups just for comfort sake. planning on 1-1.5 hours per lb, texas crutch around 165, finish till tender (180-190) probing then coolering the meat.

how's this sound so far? :confused:

[chambersuac]

are you saying 180-190 for the brisket? MAY be enough for tenderness. Don't pull until it reaches the point where the probe goes in like butta. Then wrap, cooler, rest. Why the "TX crutch" - if you need to speed it up, good idea - if in no hurry....leave it be.

Keep us posted...it'll be great.

[bigabyte]

You could throw a Pecan Pig on there too.:cool:

[Gore]

Beef short ribs are great. I find they need more time than pork ribs, at least another hour. We do a fair amount of boneless shortribs. There are MANY different ways to do all of these, as you'll see. And don't forget the mojitos!

[pahutchens]

are you saying 180-190 for the brisket? MAY be enough for tenderness. Don't pull until it reaches the point where the probe goes in like butta. Then wrap, cooler, rest. Why the "TX crutch" - if you need to speed it up, good idea - if in no hurry....leave it be. Keep us posted...it'll be great.

keeping temps as guide for probing. figured Texas crutch as they needed to wrapped for the cooler so may as well lock em in early to keep it moist...

You could throw a Pecan Pig on there too.:cool:

what's a Pecan Pig? :redface:

[bigabyte]

what's a Pecan Pig? :redface:
I guess you haven't seen that yet, have you?:becky:

First thread is the prep, second is finished product:
http://www.bbq-brethren.com/forum/showthread.php?t=93765
http://www.bbq-brethren.com/forum/showthread.php?t=93772

[McGurk]

Hey Phil! I just happen to be smoking my first brisket today, too! I'm about 7 hours in, and have been at 153 deg int for about an hour and a half. Talk about a stall. Woof.

I did a simple Dr. BBQ marinade/injection for about 14 hours, and then dried her off this morning for rub.


http://img19.imageshack.us/img19/5610/pa220280v.jpg
^^^ Naked, and ready for rub. Wrapped the spices in saran wrap to keep them clean.


http://img843.imageshack.us/img843/8750/pa220283.jpg
^^^ After all 3 individual coats, this is the "bottom" as the fat cap is down.

http://img220.imageshack.us/img220/5623/pa220284.jpg
^^^ Fat cap up, with all of the seasoning I used.

http://img87.imageshack.us/img87/1474/pa220285.jpg
^^^ The Smokestack, chugging away on a beautiful day.

Let us know how yours goes! Sorry to hijack.

[pahutchens]

Lookin good McGurk

I guess you haven't seen that yet, have you?:becky:

First thread is the prep, second is finished product:
http://www.bbq-brethren.com/forum/showthread.php?t=93765
http://www.bbq-brethren.com/forum/showthread.php?t=93772

Okay mouth is watering. Not this time around but on my list.

Gonna start prepping da meat in a few. The brisket was smaller than I thought 6 lbs not 8. Will prep then load around 3 am ... I think

[McGurk]

Finally made it through the stall! 4 hours to get to 150 deg int, and another 4 hours to get to 160. I knew about the stall, but have never experienced it first hand. Put her in a foil pan, added some broth, and sealed her up tight. On to the next stage!

[pahutchens]

here's the start. I think size does matter these chunks are smaller than my last cook so worried a little about timing and drying out.
So it wasn't 2 Chuckies its one Chuckie and and a shoulder.
The beef short ribs had a nasty granular fat cap that I hope I did the right thing in cutting it off. Gonna cook the ribs bones down here are the prep Prons

[bigabyte]

You guys are gonna make me hungry with all this brisket talk, and the photos, and chuckies, and ribs and all that.

[btcg]

I guess you haven't seen that yet, have you?:becky:

First thread is the prep, second is finished product:
http://www.bbq-brethren.com/forum/showthread.php?t=93765
http://www.bbq-brethren.com/forum/showthread.php?t=93772


Hey guy,

I would describe your dish prep/name as a deconstructed pecan pig. It actually is, as you decontruct the pie. Deconstruction is all the rage, these days.

I loved the idea... my wife was horrified: she loves pecan pie. She is, of course, a nut. A pie over a fatty? C'Mon!

[colonel00]

http://www.bbq-brethren.com/forum/attachment.php?attachmentid=46628&stc=1&d=1287799350

That is an awesome tray-o-beef. Looking forward to the final pics.

[McGurk]

Another couple of hours, and we hit the butter point. Resting in a cooler with a heating pad as I type. Can't wait for tomorrow!

[Midnight Smoke]

A very first Brisket, very cool. Keep Posting on the progress. :thumb:

[McGurk]

Hey Phil, What time are we swapping slices? :becky:

[pahutchens]

Hey Phil, What time are we swapping slices? :becky:


We'll see if either of us have some left overs. :confused:

Fire in the drum at 0200 waiting for temps to stabilize some hickory and maple chunks

[Mister Bob]

Great start! I'll check in later for the finished product, good luck!

[McGurk]

Morning, Phil! How's it going? I was finishing slicing and cleanup about the time you were getting going. It's like tag team smoking! Good Luck today!

[pahutchens]

Thanks, I may need it farkin still learning my fire management on UDS.
Started off with to many starter coals (half chimney) Sucker just jumped up to 325 and I spent two hours getting it down to 275, choked the air off even sprayed/ misted the coals with some water.

was worried time wise for the dinner tonight so I put the big beefs on @530 temp was still 275 hoping the meat would drop some temps down. Chugged at 250 for 3 hours now at 225.
Temp checked the big meats are at 140 as of 11 am
Threw the short ribs on at 9 am with a couple of scotch eggs should have some of the real scotch being served now in the penalty box

[pahutchens]

Getting there company in less than an hour. The brisket came off into the cooler at about 3:30 later than I thought especially since I was running hotter than planned. The chuckie followed at 4 the arm/shoulder is still on but was getting close. Will try and get some shots off before serving.

Having my second decompression Margarita all is good

[McGurk]

I hope it all turned out well for you. I know what you mean about fire management. I've started only using 8-10 briquettes/lump chunks to get going. It may take a bit more to get to temp, but I like to have an initial smoke burn-off anyway.

It was hectic around here for the party. I knew to expect a stall, but it was much longer than I thought! It only took about 5 hours to get to 150 deg int, and another 4 hours to get to 160! After that, it was sealed in an alum pan and tin foil to get to 195 int, which only took around 2 hours. Slicing at 2 in the morning is where I ended up. Here we go!

http://img176.imageshack.us/img176/8915/pa220287.jpg
^^^ On the smoker, ready to be sealed up in a foil pan and tin foil to finish.

http://img176.imageshack.us/img176/4605/pa220290.jpg
^^^ Not much to say here.

http://img258.imageshack.us/img258/8333/pa220292.jpg
^^^ Sliced after resting in a cooler for about 2 hours.

All in all I enjoyed it. It was a challenge, and I'd like to thank the site and all of the members for aiding in the effort. I hope yours turned out as good as mine did, Phil!

[Phubar]

Congratsz Pa!
Looks PerPhect!

[pahutchens]

I'll post the pron later. Over all it went well but not great.
The friends who came over supplied all but the brisket from a grass fed ranch near by. So we ended up only serving that. Great bark on the chuck and arm. A little dry but not awful, I hadn't injected them, probably should have. Beef hunks all had SM Pecan love that stuff.
Served Big Butz Cranberry, X hot and No Butz for sauces. The No Butz jar left with our friends so will need to buy more.

The short ribs were disappointing. with the amount of fat even after trimming didn't render down and in so they were dry and a little tough. They received a garlic oregano EVOO paste rub and had chimchurra for side sauce.

Sliced a brisket sample this morning was hard to judge as it was cold but it seemed to have good tenderness a little low on moisture. Had injected with beef bullion 1 oz per lb. Nice bark and good flavor. Should of made time to test it fresh last night.

Overall pleased but not thrilled

[pahutchens]

here is the finished meat Chuckie and Arm were supposed to be pulled sliced worked better if I posted them in the right order first sliced plate is chuckie second the arm roast. Thanks for tuning in and helping a brother out

[McGurk]

MMMM...Chewy burnt end goodness...... Looks good, Pa!