Briskets, Boston Butt & PRIME RIB!

Discussion in 'Beef' started by jay1340, May 8, 2014.

  1. jay1340

    jay1340 Smoke Blower

    Got a couple friend's who been wanting whole briskets, so I thought I'd just fill the MB XL today with all kinds of stuff.

    Also been dying to try Prime Rib!! I stole Bear's Prime Rib recipe, but told him I was going to add a little rosemary.

    Briskets have been going for $2.28-$2.48 a lb. Them jokers skyrocketed!! $2.78 a lb. I guess that cheap, had a War Brother here 2 months ago and he wanted to know if I'd ship him briskets to Rhode Island. I think he said they were almost 3 times that price up there!!!

    The Butt was 9.5 lbs-can't remember what it cost.

    Looked all over for Ribeye Roast, NOPE. None in the counter. Asked the butcher man at HEB "got any roast for Prime RIb, I want to smoke one?" He said "Sure NO PROBLEM! How big of one you want, 5, 10, 15lber?" Holy Texas cows!! I got a 5lber for the 1st one. I had him make it boneless. We do Beef ribs all the time and get em cheap with lots of meat and like them done like brisket, so not going to work with rare PR!! Boneless Ribeye Roast ain't cheap, I think it was $12.99 a lb. Oh well, all the meat we buy is all grass fed, so I guess what I'm saving on briskets, I'm paying on PR!!

    Briskets were done my normal way;

    unpackage, rinse, pat dry, NO trimming!

    lightly walnut oil with S&P

    Boston Butt;

    unpackaged, rinse, pat dry

    Lightly Walnut Oil 

    Memphis Dust rub

    Smoker chugging along about 207* with water pan, pecan chunks & 1 chunk of mesquite. My chunks run about fist sized. 

    Let that mesquite chunk burn up while I did this

    Ribeye Roast;

    Unwrap, rinse, pat dry

    Whathishere sauce, I can't for the life of me spell or say that sauce that Bear puts on his Prime Ribs!!! I didn't have any thick and forgot to get a bottle, so the roast went in a pan and it got the thin and rolled around in it.

    Lightly applied S&P, Garlicm Onion Powder & some fresh rosemary right off the bush!

    Then I put 2 chunks of pecan wood on & added the Ribeye Roast!!

    See how it goes!!

    Ribeye Roast!

    Ribeye Roast Seasoned

    Smoke shack!

    I'm pulling the PR at 125*! We like em RARE!!!

    The Boston Butt a& Briskets will get butcher paper wrap at 150*, then back on until they're done. When is that? Well it's butt and brisket, it's done when it's done!!!
  2. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Wow!  This is one nice full smoker of meat!  Looking forward to seeing how this turns out!

  3. jay1340

    jay1340 Smoke Blower

    I could have got one more rack below that big brisket and some ribs in there. But my freezers about full right now. Everything is for friends, except that Prime on the top right! That's Din Din!!!
  4. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Man that all looks good.   Don't know if you have a grill or something capable of very high heat sitting around, but if you do, you might think about pulling that PR off at 120ish and then dropping it onto some very high heat for a fast reverse sear.  Just roll it around for a few minutes and it will give it a nice crispy crust to go with the beautiful color that Bear always gets.
    Last edited: May 8, 2014
  5. jay1340

    jay1340 Smoke Blower

    I had taken an afternoon Siesta, awoke and oh Shitake!! Prime Rib had hit 129*! I wanted to pull at 125* because we like Rare. Oh well, see what happens. No picture as I was in a hurry to get it off. Will provide one before slicing and after!!

    The Boston Butt and the 2 briskets had also hit an average of 149*, close enough for me. So they got butcher wrapped and back on the smoker. Now before I get someone trying to school me on the proper butcher paper wrapping technique, corner to corner, fold and flap, BLAH BLAH. Remember, this isn't just a pile o meat, or a ribeye or a pork chop! We're talking full size untrimmed packer brisket here..... Go ahead, give it a try. Especially when it's slippery and hot!!

    Anyway! They went back int he smoker and got probed. Yeah, my probes got cleaned after the last time and they got pre wiped this time with alcohol. They also been just hanging in there hanging out since it all started hours ago.

    Hmmm. Plenty of room again. maybe I should roll up a fattie or something, Nah, Think I'll go back to my Siesta!!
  6. jay1340

    jay1340 Smoke Blower

    Thanks for the hint Demosthenes9!!

    I have a weber grill too. So yeah, I could do that. First one you now, so we're thinking, just see what happens and go from there.
  7. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    It's all good Jay.   BTW, the PR should still turn out incredibly nice even hitting 129.   Just let it rest a bit before you start slicing it.
  8. jay1340

    jay1340 Smoke Blower

    It's 4:41pm here. she had to slip off to work for a few hours. So it could rest anywhere from 5 minutes to 5 hours. depending on whether she sees this picture I put on facebook or not to tease my friends over the briskets and butt!!!

    Ok actually I just found this, posted it on her page and quote;

    "no Tacos today! BuTT, I do just happen to have a rare to medium rare, fresh smoked Prime Rib resting in a cooler for Din Din.............."

    I may get in trouble, but well, y'all know how it is, Life's no fun if ya don't just wing it sometimes!!!

    Last edited: May 8, 2014
  9. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Hehehe, nice.   If it helps, PR reheats wonderfully well.  If the wait time runs long, throw it in the fridge.    Allow about 2 hours to slowly reheat in a 225-250 degree oven.  Bring it back up to 130ish and it will be just like it came off the smoker.  

    Looking forward to some pics of it sliced.
  10. jay1340

    jay1340 Smoke Blower

    That Prime Rib is just a little too easy!! WOW!

    Prime Rib awaken from it's nap in butcher and the cooler!

    Prime Rib Sliced!

    Plated with some fresh local corn and She made some fresh Guac! 

    When I was cutting she grabbed a bite and I heard "YUMMY!" Can't beat that!

    And she already went back for another slice!!
  11. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Damn dude, that PR looks amazingly good.  Save me a couple of 2" thick slices, I'm on my way.
  12. jay1340

    jay1340 Smoke Blower

    All the way from Lawelvall! Thanks for the compliments!! My 1st one & she already said I'll be doing this one again!!!

    Yeah, I know how to say it. All my ancestors are from Harrodsburg! I also had an XO in the Army who was from there. I was always calling it Lewisville just to get him riled up! We had fun though!

    Might be gone by the time ya get here, it's 14-18 hours from FT. Campbell depending on traffic!

    I think next time I might try that grill sear when I pull it off the smoker. That thing was fun to cut!! I keep our kitchen knives RAZOR sharp but that thing was jiggling all over the place!!

  13. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Hahahah, you are one of maybe 5 people in the world who can say it correctly   :)   Harrodsburg is a nice little place.  Drive through there often on the way down to trout fishing below the damn on Lake Cumberland.

    Hmmm, 14 hrs from Campbell ?   It's good looking PR, so I still might have to make that trip.     Yeah, give the sear thing a try.  I used to do them on the straight low and slow, but I learned about the reverse sear from someone here, and man, it definitely kicks it up a notch!!
  14. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Wow...this post is making me incredibly jealous of your packed smoker. That prime rib is incredible looking. Bear's technique is great! Can't wait to see the briskest and butt!
  15. jay1340

    jay1340 Smoke Blower

    I LOVE fishing myself!! Used to do a LOT of native brown trouting in NC when I should have been in high school!

    Been chasing trophy Bucketmouths down here since I retired. But I don't eat basses, so I'm about to start hitting the stripers, white bass, catfish and going to the coast for Reds, speckled trout & flounders!
  16. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    Something my fishing partners really like is that I don't eat fish at all.    If/when we limit out, whomever I'm with gets to take home double the daily creel limit which for some strange reason, never seems to bother them.  [​IMG]
  17. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    BTW, that PR has me so juiced that I completely forgot that you had some briskets and butt smoking as well [​IMG]
  18. jay1340

    jay1340 Smoke Blower

    Yuup! And still smoking!!
  19. bearcarver

    bearcarver Smoking Guru OTBS Member

    Awesome Job, Jay!!![​IMG]

    I sure could use a plate just like yours-----Shame it's so darn far from here.

    I know I drove from Ft Hood to my house in 23 1/2 hours (1735 miles), but that was in 1971, when my foot was a lot heavier!!![​IMG]

    I guess I'm stuck with just looking at it, but I'm enjoying that quite a bit.[​IMG][​IMG]

    I'll be back to see the rest of the stuff you're doing an outstanding job on later!!


  20. jay1340

    jay1340 Smoke Blower

    Well, the BB and the Briskets came off the smoker at about 2am this morning! They went in a cooler and sat there till about 2 hours ago!! I've been tired of ziplocking and went to 3 places looking for a vacuum packer. Found a couple but they were low end and I wasn't buying so it all went in butcher paper!! I'll probably order that Vamaster pro260 (the middle version) from Lisa when I finish this post! Need to save my butcher paper for smoking!!

    I usually use my German chef's knife to slice briskets. But remembered I had bought a Hamilton Beach Carve & something or other at a Settlement home sale 2 years ago and never used it. the Settlement home is in Austin and they collect stuff all year then have this HUGE warehouse sale of everything CHEAP CHEAP CHEAP and all the money goes to the women and kids at the home. 

    I broke that joker out and went to town. One of the best $10 I ever spent!!

    I'll just post the pictures!!

    Boston Butt. You can see how messy the butcher paper gets. I got me a pair of welder gloves brand new and all I do is handled meat with them. They kind of get washed each time. Haven't really figured out another way!!!

    The Bone pulled right out clean as a whistle!!!

    Angel (My Bone Disposal unit) took care of it in short order. I know I know, dogs aren't supposed to eat pork, fish or chicken bones. She only gets pork and beef bones and her doc said it was ok since she's been chomping on them since she was knee high to a racoon!

    Broke out Bear paws and went to work, whalla whalla pulled pork! It's for My Brother Tatonka, b ut I was hungry so I made a taco. GOOD STUFF! LOVE TACOS!

    12.5lber brisket. I pulled the briskets one at a time out of the cooler and put them in a roaster pan with a rack under the brisket so they'd drain.

    Sliced brisket. I think these 2 briskets were leaner than my last. But they're still moist and tasty!! 

    Here's halfway through the 16.5 lber. As you can see I don't separate nothing, just start over there on the thin end of the flat! And keep going all the way through the combined flat and deckle!!

    Now it's time to go clean the water pan and my smoker racks!! I have some Q-Matz from Todd and once I get the racks clean I'm cutting them jokers so I can line each one!!

    And order that Vacmaster from Lisa!!

Share This Page