Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: Sam3 on February 11, 2013, 09:51:07 AM
-
Needed to break in the new slicer, so I went with a bottom round seasoned JH brisket rub.
And it goes like this.
[attachment deleted by admin]
-
Pulled when I hit 120 and let it rest for 2 hours.
Total cool time was 1 hour and 45 minutes.
Served with mashers, Texas toast and Au Jus sauce.
[attachment deleted by admin]
-
If its not windy a WSM is a good cold weather smoker.
The meat looks great
-
If its not windy a WSM is a good cold weather smoker.
The meat looks great
Thank you. Yea, it was nice and calm yesterday. I used too much apple wood though, it had a heavy smoke taste. But still good.
Next time I'll just stick with the charcoal only.
-
Great looking meat and looks like that new slicer can do its job perfectly.
-
Great looking meat and looks like that new slicer can do its job perfectly.
Man, that slicer works like a charm. Soooo happy she bought it for me. :)
-
Great looking meat and looks like that new slicer can do its job perfectly.
Man, that slicer works like a charm. Soooo happy she bought it for me. :)
Where did your wife buy it from? Would love one.
-
Great looking meat and looks like that new slicer can do its job perfectly.
Man, that slicer works like a charm. Soooo happy she bought it for me. :)
Where did your wife buy it from? Would love one.
It's an LEM #1012 (I think)
She bought it off of Amazon for $30.00 cheaper than the LEM site. Plus she signed up for free shipping program for all Amazon purchases, so that was waived as well.
-
excellent job on the beef. i would like a sandwich plz. :P
-
Sliced nice and thin........
-
Nice looking cook - great slices! Perfect break in...
David
-
Great looking meat and looks like that new slicer can do its job perfectly.
Man, that slicer works like a charm. Soooo happy she bought it for me. :)
Where did your wife buy it from? Would love one.
It's an LEM #1012 (I think)
She bought it off of Amazon for $30.00 cheaper than the LEM site. Plus she signed up for free shipping program for all Amazon purchases, so that was waived as well.
Thanks Sam. Amazon Prime is the greatest feature in the history of retail. You will find yourself ordering everything on line.....at least I do.
-
wow, thin sliced to perfection. Question, pulled at 120? Did you FTC? Did the temp rise? I normally pull closer to 130/135 and use tri tip. Really turns out well. Is this a preference or did you undercook or am I overcooking?
thanks
DK117
-
Great looking meat and looks like that new slicer can do its job perfectly.
Man, that slicer works like a charm. Soooo happy she bought it for me. :)
Where did your wife buy it from? Would love one.
It's an LEM #1012 (I think)
She bought it off of Amazon for $30.00 cheaper than the LEM site. Plus she signed up for free shipping program for all Amazon purchases, so that was waived as well.
Thanks Sam. Amazon Prime is the greatest feature in the history of retail. You will find yourself ordering everything on line.....at least I do.
Academy Sports has the #8 LEM slicer for $99.99. They sell the # 12 too but I can't find it online.
http://www.academy.com/webapp/wcs/stores/servlet/Product_10151_10051_414901_-1__?N=837681307&Ntt=meat+slicer&Ntk=All
-
wow, thin sliced to perfection. Question, pulled at 120? Did you FTC? Did the temp rise? I normally pull closer to 130/135 and use tri tip. Really turns out well. Is this a preference or did you undercook or am I overcooking?
thanks
DK117
I ran my WSM hotter than I usually would. About 260-275. I was pressed for time and wanted the meat to rest a bit before slicing.
With that said, I pulled it at 120 and knew it would creep up once I tent foiled it. Which it did. I lest it rest for 2 hours.
I think it was a perfect med-rare when I sliced it.
-
It sure looked perfect. Don't think anyone could argue with what you did.
-
no arguments, nice, and I mean REALLY nice work. I'm just working through what is the appropriate temp to pull roast beef. I'm guessing the beef must have risen 5 to 10 degrees while foiled. Which is only a slight difference from where I end up. Yours looks perfect, I however have to care for a wife that only likes well done, and I mean burnt. So I do take it a little bit higher, even with roast beef. I'll make sandwiches, but she'll want philly cheesesteak, so I end up frying hers anyway.
DK117
-
no arguments, nice, and I mean REALLY nice work. I'm just working through what is the appropriate temp to pull roast beef. I'm guessing the beef must have risen 5 to 10 degrees while foiled. Which is only a slight difference from where I end up. Yours looks perfect, I however have to care for a wife that only likes well done, and I mean burnt. So I do take it a little bit higher, even with roast beef. I'll make sandwiches, but she'll want philly cheesesteak, so I end up frying hers anyway.
DK117
I agree, it was probably closer to 10 degrees. When I brought the meat in, it already hit 122.
Fortunately for me, my wife likes beef and lamb medium rare as well. And she reminds me of that every time I make something on the grill. ::) ;D ;D
-
no arguments, nice, and I mean REALLY nice work. I'm just working through what is the appropriate temp to pull roast beef. I'm guessing the beef must have risen 5 to 10 degrees while foiled. Which is only a slight difference from where I end up. Yours looks perfect, I however have to care for a wife that only likes well done, and I mean burnt. So I do take it a little bit higher, even with roast beef. I'll make sandwiches, but she'll want philly cheesesteak, so I end up frying hers anyway.
DK117
My wife and I are on the same page. I get "the look" if I miss our desired temp. You have my sympathies.
-
Looks perfectly done to me. My wife is also one who likes her beef mid well to well done, not quite burnt. On sliced meat though she will go for a good mid rare. She just can't get over seeing anything red seep out when she cuts her meat. Her son was a cook in restaurants for years and he usually does a nice prime rib for Christmas. He cooks it to a perfect mid rare but slices hers off and puts it in a pan of aus jus for a minute or two. It does cook it a little bit more but the main thing is it doesn't have the red in it that she doesn't like
-
Good job with the meat and the slicer.
-
Nice!
Sent from my iPhone 5 using Tapatalk
-
Looks like some great sammies are in your future ;)
-
I tell ya what..That looks great! Hit the spot kinda great!
-
That roast beef really looks great.
-
That is some nice looking "lunch meat." ::)
-
Looks just perfect to me! Looks like a lot of great sandwiches coming your way.