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Old 10-26-2006, 06:37 AM   #11
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Was this tender when sliced vertically or did you slice it across the grain. I'll have to look at the whole shoulder--haven't ever seen it to my knowledge.

We used to make what we called Texas steak--took a shoulder roast, peppered it and beat it on both sides with a metal meat mallet. Then grilled. It was good--had had it that way a couple of places in Texas.

I highly recommend a sirloin tip for a cut of beef to smoke. Unless you do a boneless rib roast. The sirloin tip needs to be sliced across the grain thinly.
That is a really nice smoke ring. A little shorter time next time, as you said.
And no, KitchenElf, you can't do beef to that temp. It doesn't have enough fat and collagen to keep it moist like pork. You can braise it and pull it, as you undoubtedly know.
And when smoking a brisket I think it takes some smoking and then wrapping in foil and steaming to get it really tender.
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Old 10-26-2006, 08:31 AM   #12
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What a yummy looking roast, congrats to you for a job well done.
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Old 10-26-2006, 09:24 AM   #13
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Yes!!!

Let me have some. My dear late brother used to cook out an awful lot. He loved to BBQ!! He earned the knickname Grillmaster! Because he did it so well and EVERYBODY love his cooking!

Boy, I wish that he was still alive!! I miss him a lot.


~Corey123.
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Old 10-26-2006, 10:01 AM   #14
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i have 2 questions as i am interested in becoming a smoker.

1. what make / model smoker did u buy (i have a bbq galore across the street from me).

2. can you still smoke in the cold, windy, winter months...or should i just wait till spring to make my purchase?
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Old 10-26-2006, 10:12 AM   #15
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You CAN smokeout in the winter, if you like to brave the cold and the snow.

My brother did when he live here in Boston. But he would often duck inside from the porch to seek relief from the cold.


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Old 10-26-2006, 10:24 AM   #16
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i dont mind the cold at all...im more curious if they will hold a good, even temp for hours on end with all the cold wind variables?
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