beef

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  1. SmokinAl

    A little experiment & a Porterhouse steak

    Many of you know that I just recently purchased a RT 1250. So of course I have been trying different things with it. Yesterday I added a water pan, and put some wood chunks on top of the burn pot cover. I didn’t know what to expect so I kept a close eye on it with a fire extinguisher. I set...
  2. Daba's BBQ

    What's for Dinner? Dry-Aged Eye Round

    Tonight, I'll make something I've never cooked before - dry-aged beef. This is a 60-day-old dry-aged eye round. In addition to my Traeger, I also have a rotisserie mod that I added to my Weber Kettle. I'll be putting this bad boy on the spit tonight and hopefully, it'll be a mind-blowing dining...
  3. BarbarianFoodie

    Smoked beef chuck

    Hey all Barbarian here checking in. It's been a while, I hope everyone has been good. Any ways Mrs Barbarian...(she would kill me if she see me calling her barbarian) has a nephew getting hitched here soon and we were asked to smoke up some beef so here it is fellas I seasoned it up last night...
  4. N

    Two sons, Two ribs

    I have two sons the youngest cane to visit on Sunday. He usually comes once a week, he only lives across the lake in Seattle. He usually requests pasta sauce, and something to put it on, he didn't request this time so I cooked what I wanted. Beef ribs with hickory smoke. My oldest son...
  5. S

    Brisket frustration

    My brisket tastes smokeless. It’s the third time I smoked a brisket, and it came out tasting smokeless just like my first other twos. For this third cook I decided to throw in a rack of spare ribs to make sure there was no problem with my smoker or wood, and the ribs came out great (tender and...
  6. smokinut

    Dino beef ribs

    Got a new Pit Boss and needed to try it out. My daughter got straight A's on her report card so I told her I'd cook whatever she wanted, she told me to decide, and these are what I decided to do. Used Meat Church Holy Gospel rub, smoked at 180° for 3 hours and then kicked up the temp to 250°...
  7. MJB05615

    Thick NY Strips Over Wood First Try

    I read @chopsaw 's older post about cooking Steak over just wood burned down to coals, and had to try. This ended up being one of the best Steaks I've ever had. Here's 2 thick Strips from Widlfork foods, seasoned up with @tx smoker's beef Rub he posted a few months ago and is now my go to for...
  8. Old-Man-Matt

    When to start a smoke?

    Hi everyone I'm new to smoking as I've just finished building my first offset smoker as a Christmas gift to myself. Trying to work out when to start a smoke to make sure I'm not leaving guests hanging till 9pm dinner. I've got myself a 7lb blade roast (all the briskets were sold out as well as...
  9. S

    BEEF RIB TACOS - UGLY DRUM SMOKER - FIRST TIME - NEED ADVICE FOR MY NEXT ATTEMPT

    Saturday - 4th December 2021 - Buderim, Sunshine Coast QLD - Australia. I have been following this page religiously since 2018 and figured I was well overdue to post something finally and see if I can get some feedback on how to improve. Normally I document my cooks in a book that I have been...
  10. N

    Whole prime beef loin top (New York)

    Costco is selling whole prime new york for $12.99/lb and offering $25 off at checkout. If I buy one and cut it in thirds, each piece is 4 lbs, how long can I expect it to take to smoke it? Say I want to go.to.120° IT. Will this take on smoke better then if one smokes individual steaks? My...
  11. jjpiv33

    Bologna

    I'm not really sure where this thread belongs, so if i need to move it please tell me. I've making a lot of sausage this summer, Venison, pork, beef and chicken. Everything from British bangers, to kielbasa, to Texas beef sausage. I am definitely getting better with my technique, but i would...
  12. N

    Help, should I toss or serve my brisket

    I started my smoker at 250 at about 9pm, the brisket was well seasoned with salt, garlic, pepper on the meat side not fat cap, the last time I checked the brisket was at about 120 around 1am, i set my alarms and wake up to my brisket 5.5hours later at IT 90, immediately put in the oven at 350 to...
  13. I

    Greetings fellas!

    Hello, not new to burning meats but i would definitely like to continue to step my game up. Currently i have a jerky project going on it i could get some direction on.... Very new to curing meats would like some experienced advice to my wet cure and time i can let it stay in the fridge before...
  14. jeremy5431

    STEAK Class & Taste Test

    Last year my father in law grilled a steak. It fell flat. It wasn't rested, it was tough and wasn't seasoned well. My mother in law asked me to teach him how to grill a steak. Fast forward to this spring when we got together again for Steak class. I took the class a little further and decided...
  15. disco

    Basic Beef Ribs

    The same follower who requested a basic easy method of making brisket and chicken asked if I would do a post on Basic Ribs. Here it is! This is the method to make delicious beef ribs in the smoker that can be easily made by a beginning smoker. I will address the different kinds of ribs. Prime...
  16. J

    My cure/brine recipe

    I've done quite some research about the perfect cure/brine. I made one three years ago and have been refining it until recently when my last batch came out perfectly. You can use this recipe for anything you want to cure. I've made eisbeins, brisket, pork chops, ham, sandwich meat and even...
  17. cinnamonkc

    Featured First Dance with Whole Smoked Short Ribs

    Hi, I stumbled across several racks of whole beef short ribs. There’s about five ribs per rack and I’m going to smoke them for a little gathering I’m having tomorrow. I’m still vacillating on whether I’m going to leave them whole or cut them up first. They are about 2 inches high. I have seen...
  18. D

    Smoked Ribeye Roast Temperature Difficulties

    Today i’m smoking an 8lb ribeye roast. I’m smoking it at 275-300 on a Weber Kettle. I assumed it would take around 4 hours but I’m at around 2.5 hours and it’s only at 72 degrees. At this rate it’ll take another 3 hours. Does anyone know why this is occurring and how to fix it? I was planning on...
  19. S

    SOS please help my brisket

    Andy Young <[email protected]> 9:27 AM (1 hour ago) to jeremy Hello all! I live in Mexico and am passionate about smoking meats. I'm having some issues with my brisket coming out mushy in parts and hard in others. I was hoping you can save me...?! Im...
  20. smokenbonez

    First Time with shortribs

    Hey folks, been smoking in for about 10 years and I'm ashamed to say I've never smoke any short ribs. I know I know, how can I say I'm a smoker if I've never smoked short ribs. Well we're not all perfect. I have finally found a good supply of decent quality beef short ribs and pick myself up two...