Recent content by CharlesA

Dan, it seems like you are comparing price per pound of cooked brisket ($9/lb) to raw hamburger ($4.4/lb). They don't taste the same. Apples to oranges, or I'm missing something? Thanks

My local market carries smaller chunks, boneless,around 3-4 pounds each. I like that size because: 1) Such a smaller piece is big enough for most of my/our meals, and I get more bark/spices on it. 2) It cooks faster 3) I can fit 3 per racks, and or easily combine with other cuts. 4)easier /...

Thanks Tim. I wasn't clear enough, was checking on whether it was OK to leave pork uncovered in the fridge, something that Steve mentioned doing with beef.

Can you do this to pork (butt) as well or mostly with beef? Thanks.

I don't because I don't want to disturb the bark and the look on that topside. Also, I doubt it makes any difference in the cooking.

Probably last option on the list: They make great food for song birds and other. Hang them in a metal or other mesh, from a bird feeder, especially in the winter, and you'll have plenty of little visitors.

Around $4.50 here for chuck roast.

Is it done yet?

I do this all the time, unlimited supply. Of course I'd avoid the exotics (e.g. rosewoods, coco bolo...)

I've cooked mostly the smaller/half sized ones, because that's what's the easiest to find in my local store. I also think they're most convenient as 1) they cook faster, 2) have more surface area for the rub, 3) make inexpensive gifts for getting someone hooked on smoked meat.

They look like what we call "sirloin tips" here in Boston. We can get them whole/uncut around here, for $7/lb, plus or minus. I've smoked the thicker pieces to good result-they don't need too long.

That's a nice pile, handy for long cooks.

Good experiment Martin. Always fun to try different techniques. I'd like to try hanging for the extra capacity it provides. Did you make that rack? I like how it hangs high, giving more vertical space.

Ready for future consumption [/IMG]

This is what I do when I'm alone, for the fun of it, and no one asking "is it done?" I did this last week, found nice cuts on sale. short ribs and spare ribs [/IMG] Had to do it in 2 batches on the WSM 18, took all day. Here is what's left after I had my fill. [/IMG]