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My first brisket
I know plenty of people do both marinades and rubs. I'm not one of them, but you're definitely not out of line to do so. However, I don't think most people will do a marinade from Tues->Sat/Sun. I think you may end up with over-marinading the meat if you do it like that. That can screw up the... -
Another 1st timer for TriTip and I need some guidance.
Before... Sear it right out of the smoker, then foil, then wait 20-40 minutes, slice and serve. Have you looked up any of the info on how to slice a tri-tip? -
Brisket too big?
I'm with this. If it's barely touching the walls, the standard shrinkage of a brisket will take care of the problem in a few hours in the smoker. -
Another 1st timer for TriTip and I need some guidance.
Smoke it, then sear it on the grill or if you have a torch, even better. The sear is important with a cut like tri-tip as it won't likely smoke long enough to develop a really good-looking crust. -
brisket questions
I like to buy the extra-wide foil (18") from Costco as well. I pull two sheets 12" or so LONGER than the length of the brisket, and lay them down on top of each other. I then lay the brisket on lengthwise, fold up the ends of the first piece of foil, then wrap the width of the foil around the... -
First beef back ribs
Overall, I wouldn't say it was my best cook. I definitely over-seasoned them, as the surface area to meat ratio was lower than I thought. And they were fairly fatty, so there was even less available meat on them. For as large as the slab was, I thought the yield would be better. That said, the... -
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First beef back ribs
Out of the foil... Temps in the 180-185 range most spots, and starting to pass the "toothpick test" in a few spots. Another 45 minutes unfoiled and I'll pull 'em. I guess I might as well hang out on the back patio, in my shorts and t-shirt, and drink a homebrew Vienna Session IPA... -
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First beef back ribs
Rubbed: And into foil at the 3 hour mark. I tested with my instant-read, and the tough meat between bones was definitely still tough, and about 150-160 degrees. 1/2 hour to pulling them out of the foil now, to test and go for another hour unfoiled if necessary -
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First beef back ribs
When the local market was doing $4.88/lb bone-in rib eye roasts the week before Christmas, I picked up a big 11 lb roast. So I cut the slab myself and turned the rest of the roast into some very large rib eye steaks... -
First beef back ribs
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First beef back ribs
Defrosting a 3.5 lb slab of beef back ribs (4 ribs with decent amount of rib eye meat left on) for the smoker tomorrow. I've never done beef back ribs. Any tips? -
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