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Double Trouble

post #1 of 13
Thread Starter 
Found these two lonely souls at the market Friday on the way home from work. The larger a hefty 14.8 lb. and the smaller one just shy of 14 lb. Injected and rubbed em last night and into the fridge to get some rest before their morning debut.

Here they are going on the cooker at 6:30am

Before I get too far into this, I have to comment on last nights feast. I tried Capt. Dan's last prime rib method and I have to say, that was the most sensible way I have ever cooked a roast. My daughter, one son and myself like it rare to med rare, the wife and the other two boys like it med rare to med. Cooking a roast split like that offers the best of both worlds.

I did a super wicked reverse sear at 130deg. meat temp that threw it into a 9 on the Danger scale. It was positively the best tasting piece of meat I've ever had. Sorry no pics on that one, but if you can imaging the tastiest looking perfectly marbelized piece of meat imaginable, then yeah,,, thats it. I used some weird canukian rub that was pretty tastey on prime rib and that worked out well. Cooking a roast like this can easily satisfy everyone at the table.

Great Idea Dan!!!! biggrin.gif

Anyhow........ More to come
post #2 of 13
They look GREAT...It was a toss up between Butt, or Brisket for me....til the wife said she would like some Butt....( I told her I did too)...biggrin.gif
post #3 of 13
Thread Starter 
I hear ya on that... Same here. I been tossin for days. Well I know what I'm cooking just that with my work scedule my cooking schedule got a little scrambled. I was going to do the cook everything the exact opposite until I ended up working Thurs & Fri., now I'm doing the wifes BD dinner on monday...confused.gif

Here's this weekends lineup:

The roast in the middle was last nights feast as mentioned, Then there are the two briskets that are on now. Tonight I'll get the chimi stuffed flank steaks prepared and marinading and I'm adding a tri-tip to go with those.

I still have to figure in three fatties and well, I'll likely do those while the flank rolls are marinading. The butt, well, that'll wait for another weekend.

At least I'll be able to put more goodies in the frezzer for the next couple weeks eats.
post #4 of 13
The weekend looks like a full smoke for ya, Dan! What has piqued my interest out of your menu was the chimi stuffed flank steaks. Any chance we can get a peek of that recipe cause it sounds scrumptious!!!
post #5 of 13
Thread Starter

I did these a few weeks ago and the wife wanted it for her BD dinner.

This time though I'm marinading the rolls for 5 or 6 hours brefore grilling.
I've prepared all of the sauces yesterday, well in advance.

Here's the recipe for the marinade:
Argentinean Chimichurri-Style Marinade
1/2 c Vegetable oil
1/2 c Malt vinegar
1/4 c Water
2 Tbl Fresh parsley; chopped
3 Large garlic cloves; minced
1 tsp Cayenne pepper
1 tsp Salt
1 1/2 tsp Fresh oregano leaves; chopped.
1/2 tsp Freshly ground pepper

Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for 24 hours. Makes about 1-1/3 cups
post #6 of 13
Thread Starter 
Well, temps are slowing down already. It's been lingering at 135/140ish respectively for about an hour now. I think they're going to stall out for a while.
Aren't these temps a bit low to be stalling so soon?

Thar they be 6 hours in, about 7 to go...

Looks like I'm in for a long day... Better put on some leftovers...biggrin.gif
post #7 of 13
Wow, you have your work cut out for yourself.

Looking good so far.
post #8 of 13
Thread Starter 
11 hours and temps are only 145/150 still...hmmmm.

I keep hearing this voice telling me,, pateints Obiwan,,, all in good time. lol
post #9 of 13

I had the same problem today. I thought my thermo was broken or batteries were bad. Turns out it just took a long time. I had a couple of times that my temps went backward at steady if not slightly increasing temps in the smoker. I ended up finishing in the oven. Went quick at the end. Guess its just a weird day.
post #10 of 13
Thread Starter 
Well, I'm still having it. These have got to be the longest cooking briskets known to man.... 15 hours and they're just hitting 175F. Earlier at 170 I foiled them. About an hour ago.

There were large though.
post #11 of 13
looking good bud
post #12 of 13
I know its a pain waiting for them to get to temp but it will be worth it in the end. Looking good so far.
post #13 of 13
Thread Starter 
Well, after 17 hours they're done. pulled em at 190 wrapped em and in the cooler they went for another two or three hours. I'll get a Q-view up when I slice em up. Those were a couple nice sized briskets.

Now, Back to work to get tomorrows early dinner started...
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