I've renewed my absolute love of barbacoa (beef cheeks). Did them again last Friday. Search on "barbacoa" for AndyJ's thread from 2011 and replies if you're interested. I get beef cheeks at Sam's Club, in a cryovac of about 6-8 lbs. The cheeks are sometimes full sized (about 12 oz or so, and sometimes smaller pieces, There is a ton of fat and gristle to remove and you can't get all of it, but what you can't get melts into a delicious gelatinous coating after low and slow. The flavor is...

Hi - I am going to smoke two 4.5lb prime chuck pot roasts instead of brisket (cost abatement). The cuts are about 2 inches thick. I plan to smoke at 225 to 160 degrees then wrap in butcher paper to 200. Looking for cook time advice as I need to have these ready to eat around 1pm. I do want to allow adequate rest time. Thanks in advance. I am a new Cookshack smoker using a smokette sm009-2.

My wife brought home a chuck roast (?)...... Great right? But it is only 1 to 1 1/2 inches thick and I want to make chuckies or pulled beef. So my question to you is what do you think is best? Smoke it as it is ... as a flat -or- Roll it up and tie it, then smoke it. TNX

Im using my SM045 for the first time thrusday, I hve the rib rack, the smokers been seasoned and ready to go, my question is, if I put more then one rack of ribs in do you increase the cooking time and temp or just follow the book ? Thanks, Phil.

So I decided to use the beef cheeks to make some Barbacoa. 6lbs of beef cheeks meat, VERY red: Does not look very appetizing once you open it up: Quite a bit of fat and gristle: Simple rub all over, into a disposable pan, and into the smoker at 225 with two chunks of mesquite and a chunk of pecan. Now we wait...... About 4 1/2 hours in, ready to foil it to let it steam cook. 7 hrs later... Waiting for it to cool a little bit before I shred it. But I had to try a piece. OMG the taste is...

Can one add Butchers Phosphate TR to a rub? I do not want to inject this chemical, or use it in a brine ... I yes ... kindly estimate the correct time to allow the rub (with phosphate added to "sit" before smoking?

Nothing beats a well grilled, dry aged Delmonico steak. Unless you have a separate fridge with temp and humidity controls, it's impossible to do at home. However, wet aging comes close to delivering the same flavor and tenderness...think of a Lexus vs a Mercedes Two things are needed for wet aging, beef packed in Cry-O-Vac and a packing/slaughter date. The C.O.V. must be flawless - no holes or punctures or separated end seams. Meat properly sealed in C.O.V. will have ni air pockets and...

Following up on a previous post, I found a "Chuck Mock Tender Roast" at BJ's. About 3.3 lbs. I found that "mock tender" is another name for chuck eye roast, and is apparently named because it looks like a tenderloin roast. It is a very lean cut of meat. I decided to do it as the previous chuckie I finally figured out with help from andyj. My plan was to smoke it for a few hours, then finish it by braising it in the oven in a dutch oven. This worked great last time, and I wanted to see what a...

Hello all, looking for some ideas and interpretations of this disastrous cook (so far). I have wanted to do a "chuckie" (a smoked beef chuck roast to result in "pulled beef") for years. I reviewed methods by Smokin' Okie and andyj on the forum, and got a nice 3.2 lb pretty thick choice roast from the local BJ's. The idea is to add rub, smoke at low temp for smoke flavor until IT of around 170, then break or cut apart into large chunks. place in a foil pan with au jus or stock, and put back...

Has anyone smoked a freshly made corned beef? I don"t want a pastami. I want a smoked corned beef.

This was sooooo good, I decided to share in the forum too https://bewitchingkitchen.com/2018/05/17/smokin-hot-meatloaf-and-homemade-ketchup/

Hello! Just wanted to share my recent adventure smoking tenderloin (we also did T-bone steaks) so simple and so delicious! I hope it's ok to include a link to my blog (I do not monetize it, it's just my hobby of nine years!) https://bewitchingkitchen.com/2018/08/08/smoked-beef-tenderloin/

Found some beef cheeks on sale for $1.99/lb, to bad they were frozen in a big block and butcher cut them into frozen 3in X 3in X 6in blocks,so decide to try smoking them after thawing. Found a recipe on web that saturate in soy sauce and cover the in sirachi sauce and then sprinkle granulated garlic on top. Set smoker 235 deg with 3 oz wood and smoke 2 hrs then foil and go for another 2 hrs. Let cool 15 min covered, then used meat for tacos, enchiladas etc.

I have been playing around with a reverse sear on steaks and pork chops recently. The results have been great. For a steak, I heat up the cookshack to 225 with 1/2 chunk of mesquite. When at heat, I cook the steaks until an internal temp of 120 degrees. I don't care about the time since I am cooking to temp, but it takes about an hour with cold steaks. Once at 120, I heat up some oil in a pan until smoking hot, and I cook at 2 minutes each side to get some crust, adding garlic powder and...

Maded pastrami yesterday with store bought cornbeef on sale from St Patrick's Day Sale, sorting cornbeef at store for flats if possible. If you end up with points it's OK cuz just separate point from flat. Soaked and changed water serveral times over 6 hr period before drying it and putting on pastrami rub I made from internet recipe. Smoke it at 215 deg until meat hit 160 deg. Plan on using crock pot on high to steam it (got idea from internet also) for 4.25 hrs then let cool and slice. G Que

Our house got flooded in August, and we are just about to move back in. Being away from smokers has been real hard to deal with. I have been doing a lot of reading and thinking. One of the new things I saw was cooking Tri Tip like a brisket. I have always shot for Medium rare after a reverse sear. Has anyone here tried it cooked like brisket?

OK, I searched in the "Beef" forum and found nothing. Anyone ever smoked beef oxtails? I have a BJ's nearby that always haves them, sometimes (but not always) very meaty. I've made oxtail soup and stew many times, but wondered how they'd do in the smoker. Any experience or ideas?

Used Pags' tri tip rub on a 3 lb Tri tip. Into prewarmed smoker set to 225. A few small oak and mesquite chips. In smoker until IT was 105. Took about 20 minutes. Then to hot gas grill and mopped with Pags suggested mop. Fire flares give a nice char. Took IT to 130 degrees. Then off grill to tented foil for about 10 minutes before slicing thin against the grain. Sprinkled with a little more rub and served. Excellent results! Highly recommend you give it a try! (Pic is on the grill) Here is...

Purchased 3 what I would call whole flank steaks. Each weighed about 8lb. Was going to hang on rib hooks and smoke to a temp of 170f. Any suggestions would appreciated.

Hey all, just got this 6 lb. tenderloin. Have never done one before and looking for suggestions. It is too expensive (even at the discount I received) to mess it up! The right side of it in photo thins out. Was told it is 21 days old. Had planned to trim 3 filet steaks out of it for one dinner. For a second dinner, had planned to take the remainder, smoke it to about 110 IT, then move it to a hot grill or broiler to finish at around 125 IT or so. But...I am open to suggestions from you fine...