7/2/2018 – Dry-brined a 1-1/2″ thick Prime Steak from HEB 48 hours ago. This reverse sear turned out great largely due to a good Prime steak. Pulled from refer an hour ahead to warm a bit and to add a good … Continue reading
Tag Archives: BBQ-Beef
6/3/2018, Sunday – Both pieces of meat turned out good. The meat was moist likely due to the long dry brining. The combo rub of Jeff’s Texas Rub and 5POGS–different on each–added good flavor. Added more Jeff’s between the smoke … Continue reading
Dry-brine for 2 hours a 1-1/2″ steak. Let warm up before searing Use a paper towel to dry the steaks. We want them as dry as possible so they will brown with as little steam as possible. Sear in a … Continue reading
1/14/2018 – 5 AM to 6 AM – Pulled silver skin from BBs and rubbed well with Kit’s Creole Seasoning. Rubbed the beef ribs with Jeff’s Texas Rub. Put into refer. 2:30 – Put into MES. Smoke was from a mixture … Continue reading
Saturday, January 13, 2018 – This cook turned out great. Results were very good especially with the point that had the 3POGS and Jeff’s Texas Rub. Adding more Jeff’s at the time it was wrapped also had to help with … Continue reading
10/28/2017 – Bought a 10.9 lb. brisket for $1.69/lb. Trimmed the fat and separated the flat from the point. Rubbed them with 3POGS and Jeff’s Texas Rub. 10:00 AM – Put into the MES that had been preheated to 250 … Continue reading
Bought a trimmed flat with a piece of the point at HEB. Separated them into two pieces where the flat weighted 739 gm and the piece of the point weighted 728 gm. This cure/smoke is my first dry brining the beef … Continue reading
10/22/2017 – I should not have bought these ribs as there was almost no meat and a lot of “bald spots”; i.e. rib bones showing.
10/15/2017 – Dry brined the tip roast with kosher salt the night before. This morning cleaned up the butt and took off about 3 lbs to cure for tasso. Rubbed the beef with Jeff’s Texas Rubb and the piece of … Continue reading
8/20/2017 – This smoke turned out good. Smoked a beef shoulder roast that was vac packed and frozen in mid-January 2017. Thawed it in a cold water bath starting about 6 AM then trimmed silver skin and fat. It fell … Continue reading