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  1. mickster

    Broilmaster Grill and Smoker with Smoke Shutter/Smoke Box

    Years ago I tried the smoker box inside my Weber Genesis (older side burner model) and it was a fail. That led to many smokers but not much that I liked... Anyway, long story short-I'm looking at the very expensive Broilmaster which has a Smoke Shutter and smoker box option for indirect...
  2. mickster

    What chuck roast for pulled beef?

    From Wikipedia: The beef clod or shoulder is one of the cheapest cuts of beef and is taken from the shoulder region of the cattle. This is why it is sometimes called chuck or shoulder clod. Beef clod consists of a large muscle system and some fat that covers the muscles. Beef clod can be...
  3. mickster

    Overnight brisket. Repost.

    That looks awesome!! I think I'm going to substitute some sliced pastrami or beef fry for the bacon (to keep it all kosher)...but boy am I inspired---and I remember the original post! Keep on smokin'!
  4. mickster

    What chuck roast for pulled beef?

    Capt. Dan-I am 90% sure the Chuck Eye Roast is from the top of the clod, no?? But yes--for the amount he needs to make-that makes sense! Yummmmmmmmmm!
  5. mickster

    What chuck roast for pulled beef?

    I use a chuck eye roast (it's usually from the front shoulder of the cow). They go from 2-3 1/2 pounds each. (I keep kosher and this is an ideal kosher meat to smoke). I marinate mine in Allegro Gold Buckle Brisket Marinade. Cook it to 200+ (210-220 internal is ideal); wait 15 minutes to settle...
  6. mickster

    To sear or not to sear, that is the question.

    2 Questions: 1) How long did it take to sear (guesstimate) to get it to burn? 2) Why did you make pastrami (I love it personally)? Just curious 2 a.) How did you make the pastrami? Thanks! Michael
  7. mickster

    How to prepare & smoke "beef chuck shoulder"?

    Totally agree. That's why I say 2-3 hours per pound and it will melt later
  8. mickster

    How to prepare & smoke "beef chuck shoulder"?

    As long as you moisten it along the way and cover it after 3 hours, no worries. If you go to 200 it's pulling time not slicing. Otherwise keep the temp lower, below 180. That's why I smoke it in a broil pan-keeps all its juices but still is full of smoke! Michael
  9. mickster

    How to prepare & smoke "beef chuck shoulder"?

    Here's what I do... I like to rub my chuck roasts. Whatever rub you like; minimum 2 hours, maximum 16-24 hours. That said, I'm marinating my next one but that's another story... These look like small ones but they will take some time to cook. 2-3 hours/pound... I don't sear the meat. I use a...
  10. mickster

    Cattlemen's Classic BBQ Sauce Question

    Awesome!! Any idea which molasses might work best here? Also, what can I substitute for Corn Syrup? I don't like Corn Syrup (yes, I know it's in Cattlemen's). Can I make a mix of light brown sugar?? Thanks! Michael
  11. mickster

    Check out "Chuck eye steaks"

    I just finished one and it was YUMMY!!! Grilled it on my Weber Genesis 320! Seared for a minute, turned 1/4 turn (for criss cross grill marks) and it was perfect! Used "Mama Africa" from Cape Herb & Spice Company. http://www.capeherb.com/range.asp?r=7 To order in the U.S.: Here...
  12. mickster

    To sear or not to sear, that is the question.

    I've been thinking about this but... How long do you put on the rub for before cooking again? Can you elaborate on what you do to prep. the brisket and prepare it? Thanks! Michael
  13. mickster

    To sear or not to sear, that is the question.

    Well I did the test and the non-seared tasted better. The rub formed a nicer crust and it had a better smoke ring. I'm a non-searer from now on. Mind you I like sear on the steak, just not on the brisket/shoulder/etc. Good Smokin' Michael
  14. mickster

    To my flooded friends in the midwest

    May G-d Bless, Protect and Keep all who are suffering, all who are helping, may they all find peace, and let us say, Amen.
  15. mickster

    Chuck Roast Question?

    I agree with the boys above. I like to go to 200+ (205 is nice) then pull it after 15 minutes to 1 hour after it settles. My wife is always skeptical but loves the taste! I like that the butcher pre-ties the chuck eye roast. It holds together. I just put a nice South African grill rub on it...
  16. mickster

    Texas Intro

    Welcome. As the son of a retired principal and teacher and as a New Yorker married to a Texan/South African, all I can say is you are alright in my book! Good smokin' and stay cool! Michael
  17. mickster

    SMF Members: Lump Hardwood Reviews

    I called my local BBQ store, Jetmore of Wantagh (pronounced Juan-taw) Long Island, NY to see what Lump Charcoal they had in stock...they only carry Mali's "Gourmet." So I looked on the Lump database and found it had a good rating but they found too many small pieces. It had the best burn and...
  18. mickster

    Cattlemen's Classic BBQ Sauce Question

    I love Cattleman's and I totally forgot about it... Back in the early 90's I worked in the kitchen at a summer camp. Whenever we had chicken nuggets, we put out BBQ Sauce-and it was Cattleman's. We got it from Kraft food service I believe. It was damn good and I tried it way back in my early...
  19. mickster

    Check out "Chuck eye steaks"

    I actually have a Chuck Eye Roast I'm going to smoke this weekend. Since I keep Kosher, this is a rare treat indeed. The Chuck Eye is from the front of the cow, the front leg area. Michael
  20. mickster

    Chuck in guiness marinade and mop.

    Hahahah $2.49/lb??? I keep kosher so it's $8.49/lb...I have a 3 pound roast defrosting for marinating or rubbing tomorrow and smoking Thursday night... Michael
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