M & A -- I love reading what you guys are doing with beef (above). I don't have a smoker, but am fortunate to have friends with good kitchen skills, and they do, so I'm not deprived.
I'd be hard pressed to have to choose between those 2 cuts for smoking. It's really hard to beat a good prime rib, but the sandwiches that follow the day after half the brisket has been consumed... Oy vey! 
Briskets for me, are usually overnight affairs, and I'm wiped the next day. So that's why I went with the PR. That only took about 4 hours.
Took some prime NY strips to a dinner our friends hosted, that live 10 mins away. Did my usual routine of salting and drying for several days in the fridge, put them on the smoker at lowest setting (125-130 degrees) for a couple hours, then 2 mins/side (flipping every min) on a piping hot cast iron. Wrapped in foil and rested on the drive to our friends’ house. On a table next to various dishes of clams in black bean sauce, teriyaki salmon, Chinese roast duck and BBQ pork, guess which dish people repeatedly came back to and finished first? “How’d you get that nice crust/char on the outside, like the steakhouses do?” was the universal question I got.
Now the friends want me to do the same treatment every time they make prime rib going forwards……
@Insight posted:Took some prime NY strips to a dinner our friends hosted, that live 10 mins away. Did my usual routine of salting and drying for several days in the fridge, put them on the smoker at lowest setting (125-130 degrees) for a couple hours, then 2 mins/side (flipping every min) on a piping hot cast iron.
I did a similar treatment (minus the smoker this time.) Dry aged a prime NY strip loin in an Umai bag for 28 days. (If you haven't tried these bags, look them up. They're practically foolproof for dry-aging and charcuterie.)
Sliced about eleven 1" steaks, and trimmed the dry edges. Vac-packed and froze 8 of them, then sprinkled the remaining 3 with coarse salt to dry brine for a couple hours. Put a cast iron pan in the oven at 500° for a half hour, then on a med-high burner with 1/2 stick of butter & sprig of thyme. In went the steaks for a minute or so on each side, and then butter-basted for another couple minutes. Restaurant quality at a fraction of the price.
@mneeley490 posted:I did a similar treatment (minus the smoker this time.) Dry aged a prime NY strip loin in an Umai bag for 28 days. (If you haven't tried these bags, look them up. They're practically foolproof for dry-aging and charcuterie.)
Sliced about eleven 1" steaks, and trimmed the dry edges. Vac-packed and froze 8 of them, then sprinkled the remaining 3 with coarse salt to dry brine for a couple hours. Put a cast iron pan in the oven at 500° for a half hour, then on a med-high burner with 1/2 stick of butter & sprig of thyme epoxy flooring charlotte. In went the steaks for a minute or so on each side, and then butter-basted for another couple minutes. Restaurant quality at a fraction of the price.
sounds fantastic
@Vino Me posted:Over the last month I've done the following in the smoker:
Ribeye Roast- Tied with butchers twine. Coated with olive oil and minced garlic and then a simple rub was applied floor preparation orlando. Smoked with manzanita wood. Cooked to rare/medium rare. About 135 degrees internal.
Meatloaf- Wrapped a meatloaf in a bacon weave and smoked it using grapevine wood for about 2.5 hours. Applied a pineapple/habenero bbq glaze and smoked for another hour to about 165 internal.
VM
Good afternoon all. My name is Anthony and this is my first post. I have been smoking meats for about 3 years now. I started with a chargriller trio and was then gifted a Traeger pro 575. I always enjoyed the taste of wood and charcoal and wish to go back to it. However, the quality of the chargriller is terrible and the metal is thin which makes it way too hard to maintain temperatures. I am wondering whether or not at this point to get a gateway drum or another offset. I am on Long Island and have no local access to quality offsets nearby. Can anyone help me make the right decision. I routinely smoke pork butts, brisket, ribs, turkey and schweinshaxe
I have President's Day off, so I am smoking some beef back ribs on the pellet grill. Now to find a nice cab, or possibly even a zin.
Short Ribs today
This weekend I'll be making beef bourguignon and then smoking it for 3 hours. First attempt making it this way.
VM
@Vino Me posted:This weekend I'll be making beef bourguignon and then smoking it for 3 hours. First attempt making it this way.
VM
i've actually had great success smoking a dry brined chuck roast using cherry and oak wood during hte smoking phase ~ 1 hour for both smoke ring and browning effect. while waiting on smoking, i had a base of beef broth and wine with a mirepoux base that i was cooknig the alcohol off.
Done smoking, I cut up the beef in cubes, threw in some shallots and then threw cast iron pot covered on the smoker to slow cook for ~2 hours.
Came out excellent.
Let me know about your technique, am curious!
I browned the mushrooms, carrots, garlic and onions in bacon fat. Removed and then browned the beef in a skillet. Added all with the chopped bacon, kosher salt and black pepper to an open topped foil pan. Condensed the sauce a little in a pan (beef broth, wine, cognac, herbs, brown sugar and flour to thicken) and then added that to the pan. Smoked it for 3 hours with oak chips that I had used to age the Pinot Noir from my vineyard.
VM
Was a pretty decent sale on chicken thighs and drum sticks. Salt, onion powder, sumac dry rub and a small smoke on a weber kettle
Tonight short ribs and a turkey breast to belatedly celebrate a friend's birthday
Sounds yummy! I wish I could have a meal like that now, but unfortunately I can't eat normal food for another two days at least. Day before yesterday I had a very bad food poisoning and I am still struggling with the consequences. The meds from Canada Drugs just arrived and I hope I will feel better tomorrow.
In preparation to the Seahawks game this afternoon, I got up early and started some SABT's. What's an SABT, you say? Another name for jalapeno poppers is Atomic Buffalo Turds. Mine appeal to wider range of people since I swap out the jalapenos for sweet mini peppers, and wrap in bacon. So I call them Sub-atomic Buffalo Turds. I'll be taking them to my local pub to share and watch the game.
Go Hawks!
used Ruhlman's recipe and smoked a virginia ham that turned out excellent
