So I thought brisket point and beef short ribs were about as rich and flavorful as beef got. NOPE. Holy crap I still can’t believe how rich those bad boys are. It’s an interesting cut of meat to deal with, but worth it (especially when I bought them for $2.85/lb).
Smoked at 240 for about 5 hours, then braised in beef bullion in the oven (weather was rolling in and I didn’t want to deal with it, plus I had hungry family coming over and needed to hurry it along) for another 2 hours at 280. On the trusty old WSM with Kingsford and scrub oak cut right out of my own back yard. SP&G in equal proportions for a dry rub and we were off.
If I had it to do again, I‘d braise for more like 3-4 hours at 240, maybe lower. They were great, but a little chewy yet in a few places and a little more braise time would have made it texture I was going for. And I’d be more careful trimming because there were some huge chunks of fat with no meat (although I’d be a liar if I denied eating a piece of pure fat and enjoying the crap out of it).
Anyway, I don’t know if it was fat, collagen, or what, but I’ve never had smoked meat that rich and flavorful before. The were such a good texture and crazy flavorful. I will definitely be doing them again in the future.
Smoked at 240 for about 5 hours, then braised in beef bullion in the oven (weather was rolling in and I didn’t want to deal with it, plus I had hungry family coming over and needed to hurry it along) for another 2 hours at 280. On the trusty old WSM with Kingsford and scrub oak cut right out of my own back yard. SP&G in equal proportions for a dry rub and we were off.
If I had it to do again, I‘d braise for more like 3-4 hours at 240, maybe lower. They were great, but a little chewy yet in a few places and a little more braise time would have made it texture I was going for. And I’d be more careful trimming because there were some huge chunks of fat with no meat (although I’d be a liar if I denied eating a piece of pure fat and enjoying the crap out of it).
Anyway, I don’t know if it was fat, collagen, or what, but I’ve never had smoked meat that rich and flavorful before. The were such a good texture and crazy flavorful. I will definitely be doing them again in the future.