Hi all;

I'm getting pretty good at pulled pork butt, beef brisket, and turkey
on my WSM. But I'm at a point where I've "Been there, drank that ...
errrrr, did that". Ditto ribs.

What other cuts of pork or beef work? I'm looking for a large cut
that benefits from smoke and works in WSM.

Thanks a heap,
-Zz

Zz Yzx wrote:
> Hi all;
>
> I'm getting pretty good at pulled pork butt, beef brisket, and turkey
> on my WSM. But I'm at a point where I've "Been there, drank that ...
> errrrr, did that". Ditto ribs.
>
> What other cuts of pork or beef work? I'm looking for a large cut
> that benefits from smoke and works in WSM.
>
> Thanks a heap,
> -Zz
I do a few Chucks with good results. I like to marinate overnight in
Teryaki and then cook just like a butt with Maple wood for smoke.
UM-YUMMM. Do it the way you like.

--
Dave T.

"Many people die at twenty-five and aren't buried
until they are seventy-five".
Benjamin Franklin

"Zz Yzx" > wrote in message
...
> Hi all;
>
> I'm getting pretty good at pulled pork butt, beef brisket, and turkey
> on my WSM. But I'm at a point where I've "Been there, drank that ...
> errrrr, did that". Ditto ribs.
>
> What other cuts of pork or beef work? I'm looking for a large cut
> that benefits from smoke and works in WSM.
>
> Thanks a heap,
> -Zz

A big hunk of round smoke slow is nice. Same with prime rib.

>I do a few Chucks with good results. I like to marinate overnight in
>Teryaki and then cook just like a butt with Maple wood for smoke.
>UM-YUMMM. Do it the way you like.

Do you pull it, and soak in sauce? Slice?

-Zz

>A big hunk of round smoke slow is nice. Same with prime rib.
>

One of my fondest culinary memories was the "mesquite smoked prime
rib" at the Gage Hotel in Marathon, TX, c. 1984-85. Damn fine
vittles. I've done some prime ribs in my WSM, works verrrry well.

-Zz

>I'm getting pretty good at pulled pork butt, beef brisket, and turkey
>on my WSM. But I'm at a point where I've "Been there, drank that ...
>errrrr, did that". Ditto ribs.
>
>What other cuts of pork or beef work? I'm looking for a large cut
>that benefits from smoke and works in WSM.
>
>Thanks a heap,
>-Zz

What about those big beef cuts at Costco.... the "rib-eye roasts"
&tc.?

-Zz

On Feb 16, 9:16*am, Zz Yzx > wrote:
> >What other cuts of pork or beef work? *I'm looking for a large cut
> >that benefits from smoke and works in WSM. *
>
> >Thanks a heap,
> >-Zz



I've done some of these beef cuts, warning, they soak up the smoke
like a sponge and can easily get too much smoke taste.

>I've done some of these beef cuts, warning, they soak up the smoke
>like a sponge and can easily get too much smoke taste.

Good to know. Thanks.

-Zz

Zz Yzx > wrote in
:

> Hi all;
>
> I'm getting pretty good at pulled pork butt, beef brisket, and turkey
> on my WSM. But I'm at a point where I've "Been there, drank that ...
> errrrr, did that". Ditto ribs.
>
> What other cuts of pork or beef work? I'm looking for a large cut
> that benefits from smoke and works in WSM.
>
> Thanks a heap,
> -Zz

What about lamb?

--
Tommy Lee

motley me > wrote:
> Zz Yzx > wrote in

> > Hi all;
> >
> > I'm getting pretty good at pulled pork butt, beef brisket, and turkey
> > on my WSM. But I'm at a point where I've "Been there, drank that ...
> > errrrr, did that". Ditto ribs.
> >
> > What other cuts of pork or beef work? I'm looking for a large cut
> > that benefits from smoke and works in WSM.
>
> What about lamb?

Yer right, Tommy. Smoked lamb is excellent. I've done ribs and legs on my
NB smoker. Both turned out great.

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

On Feb 16, 10:07*am, Zz Yzx > wrote:
> Hi all;
>
> I'm getting pretty good at pulled pork butt, *beef brisket, and turkey
> on my WSM. *But I'm at a point where I've "Been there, drank that ...
> errrrr, did that". *Ditto ribs.
>
> What other cuts of pork or beef work? *I'm looking for a large cut
> that benefits from smoke and works in WSM. *
>
> Thanks a heap,
> -Zz

See my post from Jul-06:
http://groups.google.com/group/alt.f...0 64250136a46

Pierre

Zz Yzx wrote:
> Hi all;
>
> I'm getting pretty good at pulled pork butt, beef brisket, and turkey
> on my WSM. But I'm at a point where I've "Been there, drank that ...
> errrrr, did that". Ditto ribs.
>
> What other cuts of pork or beef work? I'm looking for a large cut
> that benefits from smoke and works in WSM.

I've done a prime rib and regular sirloin roasts, taking them out when
they'll peak at med-rare after being foiled. In fact, I have one package of
thin sliced roast beef left that I'm going to make another batch of umm.. I
dunno... I haven't stuck a name to it yet... Basically, eggs benedict with
roast beef replacing the canadian bacon, and using something else other than
an english muffin. Say a biscuit or an Australian Toaster Biscuit. Texas
Benedict, perhaps?



--Brett

On Feb 16, 2:00*pm, Pierre > wrote:

>
> See my post from Jul-06:http://groups.google.com/group/alt.f..._frm/thread/f0...
>

Which is a ****ing match, not an informative post on lamb.

I'd google Louis Cohen's posts on lamb myself.

"Zz Yzx" > wrote in message
...
> Hi all;
>
> I'm getting pretty good at pulled pork butt, beef brisket, and turkey
> on my WSM. But I'm at a point where I've "Been there, drank that ...
> errrrr, did that". Ditto ribs.
>
> What other cuts of pork or beef work? I'm looking for a large cut
> that benefits from smoke and works in WSM.
>
> Thanks a heap,
-Zz

Full racks of short rib make for a meaty Q. I can sometimes get them here
four in a piece about 4"-5" long with two or more inches of meat hanging off
the rib. I haven't looked into what they're like wholesale or even if a
larger piece is available. I just found them in the supermarket.

Zz Yzx wrote:
>> I do a few Chucks with good results. I like to marinate overnight in
>> Teryaki and then cook just like a butt with Maple wood for smoke.
>> UM-YUMMM. Do it the way you like.
>
> Do you pull it, and soak in sauce? Slice?
>
> -Zz

No, it doesn't pull well, I slice it. If you go much above 185 degrees
internal it will dry out a little, so be careful with that. You need
that kind of heat to make it real tender, but don't go too high.

--
Dave T.

"Many people die at twenty-five and aren't buried
until they are seventy-five".
Benjamin Franklin

On 17-Feb-2008, "Dave T." > wrote:

> Zz Yzx wrote:
> >> I do a few Chucks with good results. I like to marinate overnight in
> >> Teryaki and then cook just like a butt with Maple wood for smoke.
> >> UM-YUMMM. Do it the way you like.
> >
> > Do you pull it, and soak in sauce? Slice?
> >
> > -Zz
>
> No, it doesn't pull well, I slice it. If you go much above 185 degrees
> internal it will dry out a little, so be careful with that. You need
> that kind of heat to make it real tender, but don't go too high.
>
> --
> Dave T.

The last chuck roast I smoked was 4.2 lbs on Aug 25 last year. I cooked
it to 195°F internal and pulled it with the bark mixed in. I cooked 12 lbs
of butts (2) in the same load and it was all excellent. Ten lbs of chicken
wings, soaked 48 hrs in TFM®'s brine were grilled separately and finished
with 'Struttin' Sauce' from Smoke & Spice.

IM(NS)HO chuck finishes out just like brisket does. Most folks would
slice it rather then pull it, but it's quite good pulled as well. Cook
accordingly.

--
Brick(You've just decided to grow strawberries. Are you going to get any
the first year? Charlie Weaver: Of course not, I'm going to be too busy
growing strawberries.)

Brick wrote:

> IM(NS)HO chuck finishes out just like brisket does. Most folks would
> slice it rather then pull it, but it's quite good pulled as well. Cook
> accordingly.
>

Brick, thanks for that! When I started doing Chucks, I cooked it to 190
df and I thought it turned out a little dry. Just that one time? I'll go
back to try that again. What temp do you cook at? Usually 275 or so, right?

Hmmm, I like to do mine marinated in Teryaki. Wonder if that would
contribute to dryness. Opinions?
--
Dave T.

"Many people die at twenty-five and aren't buried
until they are seventy-five".
Benjamin Franklin

"Edwin Pawlowski" > wrote in message
et...
>
> "Zz Yzx" > wrote in message
> ...
>> Hi all;
>>
>> I'm getting pretty good at pulled pork butt, beef brisket, and turkey
>> on my WSM. But I'm at a point where I've "Been there, drank that ...
>> errrrr, did that". Ditto ribs.
>>
>> What other cuts of pork or beef work? I'm looking for a large cut
>> that benefits from smoke and works in WSM.
>>
>> Thanks a heap,
>> -Zz
>
> A big hunk of round smoke slow is nice. Same with prime rib.

Prime Rib, Ed? Wow you must have come out well on the Insurance claim, eh
~[;o)

Costco sell these pork loins that come into the large cut category. I stuff
them and tie them. Never
had any left overs [boo!].


Prime Rib, Ed? Wow! you must have come out OK on that Insurance claim, eh
~[;o)

Harry


>
>

On 18-Feb-2008, "Dave T." > wrote:

> Brick wrote:
>
> > IM(NS)HO chuck finishes out just like brisket does. Most folks would
> > slice it rather then pull it, but it's quite good pulled as well. Cook
> > accordingly.
> >
>
> Brick, thanks for that! When I started doing Chucks, I cooked it to 190
> df and I thought it turned out a little dry. Just that one time? I'll go
> back to try that again. What temp do you cook at? Usually 275 or so,
> right?
>
> Hmmm, I like to do mine marinated in Teryaki. Wonder if that would
> contribute to dryness. Opinions?
> --
> Dave T.

Yup, I cook around 270°F, but there is nothing magical about that number.
My pit chose it, I didn't. If I want any other temperature I have to mess
with
it. It runs at 270° by itself. I just have to take the meat out at the right
time.

I don't know about the marinade. I never did it to beef or pork, just
chicken.
My chuck was nice even though I overcooked it a little. (It's a disease I'm
afflicted with. I twirled a bird in the rotisserie the other day and did my
level
best to cook it to death. It was edible anyway.)
--
Brick(How high do you need to be to make a parachute jump? Charlie Weaver:
Three days of steady drinking should do it.)

"Harry" > wrote in message
news:xtpuj.61714$FA.51670@pd7urf2no...
>
> "Edwin Pawlowski" > wrote in message
> et...
>>
>> "Zz Yzx" > wrote in message
>> ...
>>> Hi all;
>>>
>>> I'm getting pretty good at pulled pork butt, beef brisket, and turkey
>>> on my WSM. But I'm at a point where I've "Been there, drank that ...
>>> errrrr, did that". Ditto ribs.
>>>
>>> What other cuts of pork or beef work? I'm looking for a large cut
>>> that benefits from smoke and works in WSM.
>>>
>>> Thanks a heap,
>>> -Zz
>>

I used to like a Steamship Round smoked med-rare. Be careful, though, it's
a big cut, and will serve
20-30 folks.

In article >, Zz Yzx says...
>
>
>
>What other cuts of pork or beef work? I'm looking for a large cut
>that benefits from smoke and works in WSM.
>
>Thanks a heap,
>-Zz
I've smoked bratwurst that everyone liked a lot. Tri-tip roasts (3+ lbs) also
come out very tasty. I buy them untrimmed and put them in the smoker until they
reach 140 degrees.

One of these days I'm going to smoke one of those bologna rolls--I understand
they come out pretty tasty. Lamb is also another meat on the list.

Mark

In alt.food.barbecue, Zz Yzx > wrote:
> Hi all;

> I'm getting pretty good at pulled pork butt, beef brisket, and turkey
> on my WSM. But I'm at a point where I've "Been there, drank that ...
> errrrr, did that". Ditto ribs.

> What other cuts of pork or beef work? I'm looking for a large cut
> that benefits from smoke and works in WSM.

Get an underbone chuck roast. Basically, it is the cow's version of a
pork butt.

Rub it and cook it till it falls apart. Make sure to get one at least 4
inches thick.

--
The whole problem with the world is that fools and fanatics are always so
certain of themselves, but wiser people so full of doubts.
-- Bertrand Russel