- Aug 27, 2008
- 5,170
- 409
I've either fallen into the deep end, or I haven't had many chances to smoke lately. I couldn't resist going after these two cuts when I saw them @ Sam's a few days back...yeah, OK...I admit it.....I'M ADDICTED!!!!!!! LOL!!!!!!!!
I haven't taken the opportunity to smoke a round tip yet, so I'm looking forward to the finish on this. I'm thinking sliced hot for some samples, then the bulk of it to be thin sliced and vac-sealed for freezer re-stocking.
The brisket will be just as my last one, smoked fat-cap down, separated flat for slicing, point for burnt ends...love them bad boys...my wife said she's addicted to BE's! Now, I don't need an excuse to buy brisket anymore, she'll remind me when ever we're out and about! HAH-HAH-HAH!!!!!!!!
Here's tonight's first victim...er, patient...uh, no-no-no...hunk o' beef...I took the smallest one in the meat cooler that afternoon:
The cut-end (mid-section) of the muscles:
And, the business end, the tip itself, where all the connective tissues of each muscle group are tightly bundled...I'm leaving this as is, so the roast will stay intact as much as possible as it begins to shrink from the cooking process:
Rubbed and ready for the Smoke Vault:
Wet smoking @ 225* with hickory and cherry...in @ 8:00 PM Mountain Time:
I'm lonely...I'm sooooooooooo lonely...........:
OK, I've got a solution to your problem, tip....no worries.
Not a large one by my standards (I like the 15-16+ lbr's)...I bought it just for giggles:
Drying off, just prior to salting the fat cap and dry-rubbing the meat:
Into the Vault @ 8:40 PM with tip:
So, the smoke is on...current temp is 9*F with no wind or precipitation
More to follow!
Thanks!
Eric
I haven't taken the opportunity to smoke a round tip yet, so I'm looking forward to the finish on this. I'm thinking sliced hot for some samples, then the bulk of it to be thin sliced and vac-sealed for freezer re-stocking.
The brisket will be just as my last one, smoked fat-cap down, separated flat for slicing, point for burnt ends...love them bad boys...my wife said she's addicted to BE's! Now, I don't need an excuse to buy brisket anymore, she'll remind me when ever we're out and about! HAH-HAH-HAH!!!!!!!!
Here's tonight's first victim...er, patient...uh, no-no-no...hunk o' beef...I took the smallest one in the meat cooler that afternoon:
The cut-end (mid-section) of the muscles:
And, the business end, the tip itself, where all the connective tissues of each muscle group are tightly bundled...I'm leaving this as is, so the roast will stay intact as much as possible as it begins to shrink from the cooking process:
Rubbed and ready for the Smoke Vault:
Wet smoking @ 225* with hickory and cherry...in @ 8:00 PM Mountain Time:
I'm lonely...I'm sooooooooooo lonely...........:
OK, I've got a solution to your problem, tip....no worries.
Not a large one by my standards (I like the 15-16+ lbr's)...I bought it just for giggles:
Drying off, just prior to salting the fat cap and dry-rubbing the meat:
Into the Vault @ 8:40 PM with tip:
So, the smoke is on...current temp is 9*F with no wind or precipitation
More to follow!
Thanks!
Eric