Brisket, Chuck and Ham

[jcam222]

I got a 20 lbs prime brisket from Sam’s a few days ago. I’ve been wanting to try this beef tallow thing with a brisket but didn’t have any. Enter duck fat! Coated it with duck fat and injected the flat with some duck fat. Seasoned liberally with a local pit masters Dirt rub. Smoked with a mix of oak and cherry in my Lang 84D. Wrapped in peach paper with a light coating of the duck fat and some seasoning and finished to probe tender at 205F. Rested in the cooler for about and hour and a half. My buddies working nights keeping our town safe so he dropped off some meat he had ready to smoke this morning prior to hitting the hay. Did his chuck and man it are out good. Wrapped in a foil pan with some beef broth and onion at 165F. Pulled at 203F and into cooler for an hour. Bone pulled clean and the meat was fall apart tender. He also had a small amount of ham with rub. I put some bacon and brown sugar sub on the rack over it. Ended up with tasty ham and candied bacon. Also did a big pan of my keto cowboy beans.

 

[JCAP]

Whooo boy. Inject that into my veins. Looks great!

 

[flatbroke]

Wow. You did it up right. The meat color looks fantastic. What temp did you run the pit ? Do you go off the guage or place a probe at grate level.

 

[jcam222]

Wow. You did it up right. The meat color looks fantastic. What temp did you run the pit ? Do you go off the guage or place a probe at grate level.

Thanks. I run a FireBoard probe grate level. I’ll run a couple sometimes in different spots. I did the whole smoke around 300F except for a couple drop offs when I forgot to feed the beast wood lol. I’m still working on my keeping temp level in the Lang. Also had a one hour unexpected monsoon. First time I’d worked the Lang in the rain.

 

[flatbroke]

Thanks. I run a FireBoard probe grate level. I’ll run a couple sometimes in different spots. I did the whole smoke around 300F except for a couple drop offs when I forgot to feed the beast wood lol. I’m still working on my keeping temp level in the Lang. Also had a one hour unexpected monsoon. First time I’d worked the Lang in the rain.

I ran the FireBoard at top grate nose today. Worked good. Gauges are off by a large amount compared to the reading on probe

 

[jcam222]

I ran the FireBoard at top grate nose today. Worked good. Gauges are off by a large amount compared to the reading on probe

Yep, the built in gauge on my Lang is off by 50 - 75 degrees usually

 

[gmc2003]

The brisket looks great Jeff, but I want some of that chuckie. You nailed it!!!

Point for sure
Chris

 

[forktender]

As usual everything looks killer!!!

 

[chopsaw]

Everything looks great . I'd have to go for the ham first .
Nice work .

 

[BrianGSDTexoma]

Nice cook. That chuck looks absolutely incredible!!! Looks like you had an enjoyable day off.

 

[kilo charlie]

Woah! All of that looks amazing!

 

[Bearcarver]

Everything looks Outstanding Jeff!!!
A lot of Tasty looking Vittles!
Like.

Bear

 

[sawhorseray]

Beautiful cook Jeff, as usual look like you made enough to feed a small army! I'd be real happy sitting down to a sampler plate of all that goodness, Like! RAY

 

[SmokinAl]

Everything looks awesome to me, Jeff!
What a spread!
Al

 

[Gonna Smoke]

Looks phenomenal, Jeff. It really does....

 

[bbqbrett]

Wow, everything looks great. Was there any difference in flavor with using duck fat?

 

[jcam222]

Wow, everything looks great. Was there any difference in flavor with using duck fat?

Honestly I’d say no. I suspect though it did help with the moisture. Next time I’ll do two prime one with this process and one just rubbed to compare. Flavor on this from my local guys dirt rub and the oak / cherry smoke is awesome. Just polished off an amazingly tender brisket sandwich for lunch.

 

[mneeley490]

Looks fantastic! But when you started talking beef tallow, I thought you were doing that 200-day dry aged thing. Kinda glad you didn't.

 

[jcam222]

smokin peachey I think this is the weekend smoke you missed.