Besides Brisket
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- Pilgrim
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Besides Brisket
Besides brisket, have any of ya'll ever smoked, a pot roast, or other beef roast hunk of meat?
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- Cowboy
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Re: Besides Brisket
Yeh. Any and all things chuck are eminently smokable like unto a brisket.
Shoulder clod is,too.
Sirloin or round is hi-temp smoke roastable but not too lo-n-slo-able.
dub(front o' the kuh-keep it kosher)
Shoulder clod is,too.
Sirloin or round is hi-temp smoke roastable but not too lo-n-slo-able.
dub(front o' the kuh-keep it kosher)
- atcNick
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Besides Brisket
LowNslowable! That's a new word! Lol
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- BluDawg
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Re: Besides Brisket
DINO BONES!!!
Never met a cow I didn't like with a little salt and pepper.
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- Outlaw
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Re: Besides Brisket
Shoulder clod is becoming more and more popular in my area. I was told they are cheaper too...
-Josh
Big Green Egg
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Re: Besides Brisket
Rib roast, low and short time, around 1-2 hours or to about 135-140 internal and wrap after the first hour to avoid over smoking. This is one cut where you do definitely wanna use the thermometer.
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- Jarhead
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Re: Besides Brisket
Gotta agree on the shoulder clod or chuck roll.
Cut em up into 3 or 4 roasts. The benefits are faster cook time and more bark.
If you don't need a 20# hunk of meat, then go with a chuck roast. (about 4 or 5 pounds)
Cook til 195 to 205, rest and pull. Use a KISS rub and they are fantastic.
Cut em up into 3 or 4 roasts. The benefits are faster cook time and more bark.
If you don't need a 20# hunk of meat, then go with a chuck roast. (about 4 or 5 pounds)
Cook til 195 to 205, rest and pull. Use a KISS rub and they are fantastic.
"Gunny"
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FEC-100, WSM 22.5, WSM 18.5, 3-UDS's and a NB Bandera
Owner/Pitmaster "Debbie's Que Shack"
KCBS CBJ
Jarhead's World on the 26 inch Kettle
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