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HELP!!! Bit off more then I can chew

post #1 of 19
Thread Starter 
Here we go and it's all your guys fault.....LMAO

My friend has a resturaunt and I get meat from him cause it's prime stuff.
So here's what I got......

Pork roast....18 lbs. No problem, I've smoked them before and they turned out great.

Beef roast....24 lbs. For samiches. Shouldn't be a problem, but can I cut it in half, smoke one and freeze the other or smoke the whole thing then cut and freeze???
Which way would be better????

Now comes the real problem.....
Corned beef brisket....22 lbs. total. This, I don't have a clue what to do with it. I need HELP with this.

I'm using a Traeger smoker.

Did I mention I was single?????? rotflmaoicon_biggrin.gif
post #2 of 19
The Dude just posted this today for corned beef http://www.smokingmeatforums.com/for...ad.php?t=78090

That is some good looking cuts of meat there. I would do the whole roast then cut it up and freeze it but that's me. Someone probably knows better than I but I always try to keep a piece of meat intact.
post #3 of 19
Thread Starter 
Thanks Billbo, I saw that thread but not sure if I have to trim it and why is it soaked in water for 6 hours??? I need the little clues to pull this off right.
post #4 of 19
your single-cut it in 1/2 or even thirds-smoke with diff rubs?same with the pork I feel-u have great cuts of meat-play with some diff rubs.corned beef I have tried maybe research some and play with it too.
post #5 of 19
Apparently I need friends like you've got. That's quite the haul you've got there. You're gonna need even more friends to help you eat it. Where'd you say you lived again? LOL

Yeah, I was happy with the way I did my corned beef brisket. Give that a shot and see what you think. But I did another a couple of weeks ago that I used cherry wood on. I think I liked that a little better than the mesquite and apple. But they were both tasty.

24 lbs of roast beef for sandwiches. Holy cow. I'd save that baby for some big football party this fall and cook it and pull it. I'd probably cut that monster into quarters and cook as needed. Just saying that since you're single. 24lbs in the freezer of cooked meat will take you a year to get through. LOL I'm just thinking it'll go bad before you get it all done.

Good luck and keep us posted on what you decide to do.
post #6 of 19
Depending on the fat you might want to trim excess. Always slice a piece to check the salt content. If salty soak from 4-24 hours to your taste as everyone has different tolerances for salt.

Good luck.
post #7 of 19
BEST cooking method is to pack it in dry ice and ship to TEXAS, aka my address...!! lol! PDT_Armataz_01_29.gificon_razz.gifPDT_Armataz_01_05.gif

Whatever you decide, give us lots of pics so we can properly drool all over our desks and laptops!

Pops ยงยง
post #8 of 19
Here's another one I did. This thread has a few more details.


Those briskets don't appear to be too fatty. At least from what I can see in your picture. Unless it has more on the other side I wouldn't worry about trimming. You can score the fat so you can work your rub down in close to the meat. But that fat will just turn into jelly and scrape off so easily after your smoke.

I sent you a PM too
post #9 of 19
Thread Starter 
Pops, yer killin me!!!!!

You can bet I'll post pics....icon_biggrin.gif
post #10 of 19
Thread Starter 
Got it.
Thanks Dude, I really appreciate it.
post #11 of 19
Wow oneshot, that is a really impressive haul you've got there!
Smoking corned beef into pastrami is one of my favorite things to do.
I do warn you, and The Dude will agree, it will be one of the most delicious smoked bits of heaven you can imagine.
Since my first one I haven't bought any pastrami at the deli cause it just doesn't compare!
I'll toss in my few pastrami threads for you to check out


Please, please make sure to let us know how it all goes.
post #12 of 19
Thread Starter 
Thanks Fire, you can bet there will be pics of what I smoke.
You guys and girls are really a great bunch of folks and I love it here!!!icon_biggrin.gif

By the way, I need some help smokin these when I finish trapping all of them. Any volunteers???? lmao

post #13 of 19
Thread Starter 
Boy, I sure killed this thread with that skunk picture.....confused.gif
post #14 of 19
HA! Nice skunk ;-)

I am going to "sticky" this thread in my mind...too many good things could come outta that much good meat! :-)
post #15 of 19
Didn't kill the thread with it, just getting to those later hours. Beers are finally doing their job, bellies are full of goodness, time for nighty-nights, while visions of smoked sugar plums (would that be good?) dance in our heads...well, maybe with the right kind of smoke anyway...
post #16 of 19
Precisely, my dear Watson...and off to bed I go. PDT_Armataz_01_18.gif Beers and softball did the trick for me tonight. smile.gif

Off to dream about the next smoke; A Father's Day affair that won't soon be forgotten!

I promise to post pics...I've been bad about that lately. For that I should apologize to my bbq brethren. Que View is where it's at...I just have to get a camera of my own and then try and stay somewhat sober. icon_mrgreen.gif
post #17 of 19
Do pastrami with one and regular smoke with the other!
post #18 of 19
Hey Oneshot... It's good to see someone else has that skunk prob. Must be a western suburb thing, I'm in Elmhurst.Saw one yesterday, had to be close to 20lbseek.gif.lol still smells around the house. If ya still need help trying to figure out what to do with all the meat... I'll bring the beer and Makers' icon_razz.gif
post #19 of 19
Thread Starter 
Hey there SS, it's not my problem, it's what I do fer a living. I'm a state licensed nuisance wildlife control operator. People pay me to take care of their problems. And ya, you are close, I'm in Elgin.icon_biggrin.gif
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