TCG Grillers, smokers and red meat enthusiasts


Flyn

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Yeah I will do that with some of the roasts. I want to keep a couple intact for prime rib.

Here's today's purchase.

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b00sted

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Did a 15lb brisket for a family Christmas party last night. Wet aged it in the fridge for 15 days and then did a basic kosher salt/coarse pepper rub. Smoked with cherry wood. It came out awesome and everybody loved it - nothing left over when it was all said and done.

I realized that I need to get a good cutting board and knife sooner than later. I sliced this up at my uncle's house and the knife he gave me was like trying to cut with a butter knife...So the slices didn't come out as nice as they could have.


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Shawn1112

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Did a 15lb brisket for a family Christmas party last night. Wet aged it in the fridge for 15 days and then did a basic kosher salt/coarse pepper rub. Smoked with cherry wood. It came out awesome and everybody loved it - nothing left over when it was all said and done.

I realized that I need to get a good cutting board and knife sooner than later. I sliced this up at my uncle's house and the knife he gave me was like trying to cut with a butter knife...So the slices didn't come out as nice as they could have.


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How long did it take to smoke?
Looks delicious
 

Flyn

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b00sted

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What temp and do you wrap at all?

When it starts getting above 195*, I probe with with the thermometer to get an idea of how tender it is. When it starts feeling like warm butter, it's done. That's usually 200-205*.

I wrap it with the peach butcher paper. Usually about 6-7 hours in when the bark is nicely developed.
 

Flyn

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And so it begins. Per Hey Grill Hey's garlic butter prime rib recipe, I took the dry brined roast and slathered it with unsalted clarified butter. Don't have fresh herbs so I sprinkled some dried Thyme and Rosemary. Onto the smoker with oak and cherry wood until it gets to 120* and then I'll rest it and finish it in a HOT oven. I'm using my MEATER to monitor the temps. That butter and the meat drippings are going to make what will probably be a pretty tasty au jus.

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Turned out good.

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This piece was close to the end. The middle pieces were more rare. Super tender and great flavor. As usual, Amy didn't like the smoke so I'll do it in the oven or gas grill next time to make her happy. I made her a separate au jus, too, because she thought the drippings were too smoky. I thought the smoke flavor was a nice touch. All about personal preference. The dog had a good meal with the scraps and potato skin. He was exploring the kitchen for a couple minutes trying to find another bite.

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Shawn1112

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Soooo fucking good. Last 20 min I thru the turkey breast on the grill to crisp up the skin. Box stuffing and potatoes and homemade noodle/rice casserole. Wifey hates making boxed potatoes on the holidays. She wanted to make homemade twice baked potatoes. But she doesn’t have her taste back yet so told her don’t waste her time being it’s only us my son and his GF. I grew up on shit worse than boxed potatoes so I’m fine lol.

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