Can't speak for the burnt ends that people said came out tough but as far as smoked Chuck goes the most important thing for getting a tender product is to let it rest a long time after you pull it.
Easiest thing you can do. I get Grobbels from Wal Mart (i do the flat because they always have it). Make sure to look closely and see if it has a fat layer through the middle, if it does avoid it. All I do to cook is rinse it, pat dry it, And throw it on the smoke at 225. Takes ~4 hours or about 200 degrees. It's bomb proof. It's really good fresh but gets better after a night in the fridge and then heated in a skillet with a little butter. Fair warning it's not going to be super tender, so have a good knife ready and slice as thin as you can against the grain. Pick up some rye bread Gulden's mustard and a decent Swiss and you'll be a happy person.
Little fucker took longer than expect but finally got it right. Separated flat and point. Flat is resting and the point was sliced for burnt ends.
ate at Roaming Buffalo BBQ in Denver today. fatty brisket was phenomenal. and it was right next to a dispensary!
Right on. I think I'm looking forward to the sandwiches during the week as much as I am the meal tonight.
Tejas bbq in Tomball, TX. Used to come here 4-5 times a month but then Texas Monthly had to rank them 6th in the state. Now it’s at least an hour and a half line on weekends and they stopped doing breakfast tacos due to the huge increase in lunch traffic
I was working with a smaller brisket than normal and I knew better than to split the flat and point but I did it anyways bc I wanted burnt ends. They turned out great but the flat dried out a little. I feel like it didn't have the fat in the point to pull moisture from during the rest. It wasn't bad at all, just a tick dry. Probably me being overly picky. Burnt ends were money though so that made up for it.
Sold the medium BGE to my best friend at the price I paid for it with the deal that it comes back to me when he inevitably buys a bigger size. Nice win for the weekend with that purchase
This was pulled pork, bbq sauce, onions, green onions and cheese. No finished picture Chorizo with pesto. Not something I had seen before, but tasted pretty good
Previously mentioned Tri tip... Smoked at 275* for an hour until 125* internal, seared on my infrared side burner.
The only thing I'll add is a lot of people will soak store bought corned beef before smoking to pull some of the salt out. Anywhere from 4-12 hours submerged in cold water in the fridge helps. A deli/meat slicer also really comes in handy for slicing the pastrami as mentioned.
Picked up a couple 3ish pound corned beef briskets. Think I'm gonna try it like this minus the Stubb's products http://www.stubbsbbq.com/recipe/stubbs-smoked-corned-beef-and-cabbage/
Try this if it looks like something you'd like. Was delicious http://www.geniuskitchen.com/recipe/peruvian-bean-salad-455254
Would you rather: Buy a pellet smoker at the end of the summer and walk your lazy ass down to the apartment’s community gas grill every time you want something yummy. OR Buy a propane grill now and delay purchasing a pellet smoker until next spring.
Some chicks live in apartments. Hence the only reason this chick is even considering those silly things.
Your apartment allows you to have a propane grill? Will you store it in a garage or something? The answer either way is to get an Akorn now.