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  1. badmoont2

    First time spare ribs from buying to serving

    I think old time butchers used salt. Google "clean cutting board with salt" some also add something acidic like vinegar or lemon juice.  
  2. badmoont2

    Chuckie Burnt Ends

    I think you'll love them Bear! The basic burnt end technique is very versatile. I have adapted this technique by substituting sausage, and even pulled pork, never had it turn out to be anything but great. Got the idea for the pulled pork from this thread...
  3. SausageBE_Leftovers.jpg

    SausageBE_Leftovers.jpg

    • badmoont2
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    • Album: Chuckie Burnt Ends
  4. SausageBE.jpg

    SausageBE.jpg

    • badmoont2
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    • Album: Chuckie Burnt Ends
  5. badmoont2

    Talk to me about chuck roasts...

    I love chuckies, you've gotten some great advice. If you want to try something a little different, here's a thread I did a while back about making burnt ends out of chuckies
  6. badmoont2

    Lump Charcoal - Do you have a favorite?

    I use Ozark Oak, I started using it because it's made locally and is readily available plus the price was right. It got a Highly Recommended review on TheNakedWhiz so I have never bothered to try anything else.
  7. badmoont2

    tri tip temp question

    I favor the reverse sear technique. I pull at about 130 135 and then sear, the final result should be pink or it will be tough. Like dirtsailor says you need to slice across the grain to maximize tenderness. This is a little tricky because a tri tip has grain running in 3 different directions at...
  8. badmoont2

    Burnt Ends Question

    I make burnt ends the second day all the time. I moisten with defatted brisket drippings or broth, this helps the rub stick, then I add the sauce. Never had any problem with the cold meat. I do mine in a pan and add a little more broth/drippings before I put them on the pit. I stir occasionally...
  9. badmoont2

    Brisket recipe

    You've gotten lot's of great advice. I would add another option for a rub is McCormic Montreal Steak Seasoning. Not really traditional but good on just about any kind of beef.
  10. badmoont2

    at what IT do you pull tri-tip?

    135 followed by a quick sear.
  11. badmoont2

    hot and fast brisket?

    I have been experimenting with hot and fast on briskets and butts, so far the results have been very good. I too got the idea from Barbecue Pitmasters, Myron Mixon in particular seems to be a devotee of hot and fast. At minimum it's a technique to have in your arsenal when time is short. Here's...
  12. badmoont2

    Diving into the Butt

    Yep, do it to taste, you don't have to use it all. I go light on the finishing sauce as well, I don't want to cover up the meat and smoke flavor, just compliment it.  Be sure to post some pics.
  13. badmoont2

    Diving into the Butt

    Butts are a really versatile cut of meat that are also very forgiving. You've gotten lots of good ideas to choose from. I've cooked the day before, wrapped and  rested in a cooler then pulled and put in the refrigerator. The next day I reheated on a crock pot. If anything it tasted better the...
  14. badmoont2

    wsm cooking hot!

    Are you controlling temps using all three vents? I use an 18.5 WSM with no water and a flower pot saucer instead of water similar to fpnmf's setup. With no water the name of the game is keeping the temp down. I orient the base of the smoker so that one vent is on the leeward side of the smoker...
  15. badmoont2

    What do you rub on your butt?

    I like Bad Byrons Butt rub, too salty for ribs, IMHO, but works out great on butts
  16. Chuckie Burnt Ends

    Chuckie Burnt Ends

  17. badmoont2

    Chuckie Burnt Ends

    I made some Chuckies a while back, when I was shredding them I decided to make some of the bark heavy edges into burnt ends. They turned out really well, so well, that now I routinely make all of my chuck roasts into BE's. The advantage over a brisket point is less time, it also gives an option...
  18. FinishedBurntEnds.jpg

    FinishedBurntEnds.jpg

    • badmoont2
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    • Album: Chuckie Burnt Ends
  19. BackOn.jpg

    BackOn.jpg

    • badmoont2
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    • Album: Chuckie Burnt Ends
  20. Cube.jpg

    Cube.jpg

    • badmoont2
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    • Album: Chuckie Burnt Ends
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