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Weekens Smoke-19 pound brisket and 6 racks st.louis cut spares - Page 2

post #21 of 26
Thread Starter 
I am 10 miles north of annaplis.Pull the line between magothy and severn river( naval academy).I will be the guy with large barrel fire between the 2 rivers......
post #22 of 26
ALEX, do you find you can't really get a 'chuckie' at Restaurant Depot?... Their idea of cuts of meat are so HUGE I'm not sure what to buy there in order to get a 'Pulled Beef' cut? They have a 'CHUCK ROUND' I believe it said at about 30lbs!!!... what do I do, buy that and quarter it?

They also have all these 'Knuckels' there that are boneless and some bone-in... That's not from the right part of the cow is it?

I was going to go there and copy all the 'CUTS' they have there and see if any of you butchers can direct my path to a good piece of beef for a pull.
The prices there (as discussed before) are way too good to not take advantage of that place.

GREAT JOB on that smoke and harvest ALEX PDT_Armataz_01_34.gif
post #23 of 26
PDT_Armataz_01_37.gifpoints.gifPDT_Armataz_01_37.gif:poi nts:

can't believe you did all this on the WSM.

Nuff said. I bow before you
post #24 of 26
Agreed! Great job!
post #25 of 26
Dang ALX, I don't know what I like best, the ribs, the brisket, the peppers or the Anvil... LOL

I guess you could always adopt me, and I could have it all... LOL ( Just a little older than you. icon_mrgreen.gif)

points.gif
post #26 of 26
Thread Starter 
The brisket was done at 10 a.m.-sis cooked itRibs went on 2 WSM at 1 p.m.

The chipotles were done on a 22 inch WSM-these can hold 8 butts-they are not as efficent as 18 inchers for normal smokes-uses way more fuel.

I was able to keep up good smoke-at 110 degree- for 6 hours on chipotles with 6 natural briquetts and little wood-just repeated that combo every 45minutes to hour......
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SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Beef › Weekens Smoke-19 pound brisket and 6 racks st.louis cut spares