Beef back ribs, leg of lamb, and the leanest brisket I have ever seen... Qview included

Discussion in 'General Discussion' started by worktogthr, Apr 16, 2014.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Well tomorrow I am starting the Easter cooking. One of the most time consuming tasks is the Sunday Gravy. Takes all day, so I am doing it tomorrow because it actually gets better sitting in the fridge for a couple of days. Then come Easter all I have to do is warm it up on the stove, make he spaghetti and it's done.

    And since I will be trapped in the house all day tending to my giant pot of sauce, I figured I might as well thaw and smoke some beef ribs. Just the simple SPOG treatment. I intend to foil them with beef stock. They are thin, so I will try a 2-2-1 or something like that.

    Now of course, I realized I needed fresh basil for my gravy so I ran to the store with the intention of grabbing basil and basil only, but then I saw some bone in leg of lamb and brisket for 3.99 a pound each. As I'm sure you all have before, I thought, "if I am going to be running the smoker, I might as well fill it up. " Now I was especially excited about the leg of lamb because I was not planning to make it for Easter since none of the guests like lamb. So I will make it for the sake of research (roasted many but never smoked). Rubbed the leg in fresh lemon juice, then rubbed it with loads of garlic, salt, pepper,rosemary, and thyme.

    Now the brisket...I took a gamble because of the price. It was a flat so I hoped that there was a fat cap on the underside. Well there wasn't. So I am trying this. Smoking it in a pan, with SPOG and bacon resting on top. We shall see what happens. Definitely going to foil this with beef stock as well.

    Smoking it all between 225-250 with Pecan. Wish me luck...especially with that brisket! More pics to follow.
  2. Good luck man [​IMG]   That's a lean flat!  I'll tag along for the ride...

  3. chestnutbloom

    chestnutbloom Smoking Fanatic

    Wow! Where I live you can double those prices. I'd pinch myself if I ever saw that ( and then buy it like you did of course). Can't wait to see how they turn out!     [​IMG]
  4. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I know! Those prices are great. Both meats are Easter and Passover staples so I guess that's by they were on sale. They are double the price usually!
  5. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Here's everything getting loaded into the smoker...
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Great Start !!!

    That's a Great Idea putting Bacon on your Flat. The Flats around here are at least as lean as the one you got there.

    The one I did here:  Brisket Flat       was plenty lean, and it came out Great, but your idea of putting Bacon on it would have probably made it even better!!

    Be Back to see more!!

  7. knifebld

    knifebld Smoking Fanatic

    I'm following this too...actually would not mind reading more on that Sunday gravy recipe...
  8. reinhard

    reinhard Master of the Pit OTBS Member

    Great combination of meat's for Easter!!! I'll be checking for the tasty results.  Reinhard
  9. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Ok... Here are the ribs at the time the leg of lamb finished (closer to the bottom of the smoker so it cooked faster).

    Already a lot of pull back on the bones at about 3 hours... Still felt tough as all hell so I put them in a pan with beef stock and foiled them up. At this point this brisket was swimming in bacon grease and still tough as all get out. The lamb looked great, smelled great and I couldn't wait to cut into it... But I did... Gotta let it rest and all that...

    So since it was right around lunch time, I figured I'd make myself a lamb French dip.... So before I sliced up the lamb, I took some beef stock, red wine , lamb drippings, onion, parsley rosemary , thyme, and reduced it by half in a pot.

    Then I took a crusty roll, put some blue cheese on it and a few pieces of bacon that were crisping on top of my brisket.

    Then I began slicing the lamb...

    And finally lunch...

    It was great. Should have cooked the lamb less but it was getting hectic with all that meat in the smoker and forgot to set my maverick IT alert.

    Ribs came off at about 5.5 hours and were perfect according to the toothpick test. Ate them later that night and they were good, even reheated. Would have loved to eat then right off the smoker but we had to go do this...

    Haha she wasn't happy... But here are the ribs at dinner time.

    The brisket was... Ehhh... Like last time, tender as I had wished for... But dry. Even after basically braising in bacon fat. I don't think I will cook a brisket in a pan like this ever again. No bark, rub kinda got washed away and became part of the bacon grease -and little to no smoke flavor. I basically ended up with decent roast beef. Will make good sandwiches but a disappointment.

    Well, 2 out of 3 ain't bad! The lamb and the ribs were worth it and the brisket was a last minute thing and fairly inexpensive so I am not too upset. I smoked a whole leg of lamb for myself (family coming for Easter don't eat lamb). Now I get to play with the leftovers which is always fun! Thanks everyone for looking!
  10. bearcarver

    bearcarver Smoking Guru OTBS Member

    All looks Great From Here, except for that Big Scary Easter Bunny!!![​IMG]

    Thanks for the report on the Brisket Flat. I guess if I use any Bacon, it'll only be a couple of slices.

    Those Ribs had to be AWESOME!!![​IMG][​IMG]

  11. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks Bear! Hahah she wasn't a fan of Santa either. Brisket does make for some good sandwiches... So it's not a total loss.

    Maybe the bacon top, without the pan may have worked. I bought two so I will try it with the other one. Should go back to the store and see if the butcher can give me one pre trimming. Beef ribs are great! Quickly becoming my favorite thing to smoke!
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    Maybe use a cooling rack inside your pan, with the meat on top, so it doesn't lay in the juices???  I do it with some things.


    Made for each other:

  13. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    That's a great idea! I will try it next time. Haha that is a perfect for indeed!
  14. chestnutbloom

    chestnutbloom Smoking Fanatic

    Great Q-view! That shot of the lamb leg is pure money! Thanks for an awesome post.....[​IMG]

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