Texas Broil questions

Discussion in 'Beef' started by ricklarge, Jul 7, 2010.

  1. ricklarge

    ricklarge Fire Starter

    So, I'm relatively a newbie to smoking although I've owned my smoker for a few years and smoked a couple of things, I've only ever made one thing tasty and that was a bass I caught a couple of years back. I tried a london broil a few years ago and didn't prep it correctly so naturally it didn't turn out. I'm now ready to try my hand at red meat again and don't even know what I want the finished product to be (except tasty).

    I bought some Texas Broil (I think Chuck Shoulder but not sure) and wanted some professional advice and options. I've attached a few photos, what do you guys think? This will be my first 'real' smoke. I'm open to 2 different prep methods as I have 2 pieces of meat.[​IMG][​IMG]
     
  2. ricklarge

    ricklarge Fire Starter

    And some of the questions I have are brine, marinade, rub, all of the above? bacon wrap ect? I guess the sky could be the limit but mostly I just want to start w/ something simple and build technique from there. I think these look a little on the lean side and I don't want a dried out mess. Maybe a rosemary/garlic/salt/pepper rub but what about starting by adding some moisture and flavor with a wine/citrus juice marinade?

    I think I'm going to have to just figure it out but don't want to ruin anything in the process =)
     
  3. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Well if it was me I would inject it with apple juice and worchester (sp) saurce.  Then put a rub on it and hold over night
     
  4. meateater

    meateater Smoking Guru SMF Premier Member

    So how did they come out? Not much fat on them, I would high heat sear them with mesquite wood rare- med./rare over some coals.
     
  5. ricklarge

    ricklarge Fire Starter

    Haven't cooked them yet. I'm letting one soak overnight in some vinegar/wine and seasons the other I rubbed w/ Salt/Pepper/Thyme/Rosemary. I plan to smoke them both over some citrus and mesquite tomorrow or whenever but wanted to go slow and low. I'll keep an eye out for more fatty cuts next time.
     
  6. ricklarge

    ricklarge Fire Starter

    Well, I smoked all day yesterday and in the 112* heat out here I'll think more closely about smoking at night. Turned out really tasty but a little overly salty and needed more light blue smoke. I'm learning a lot just by hanging around here and plan to do a whole chicken on Sunday and maybe some eggs and/or stuffed jalapenos for a snack along the way :)[​IMG][​IMG][​IMG]
     
  7. caveman

    caveman Master of the Pit SMF Premier Member

    Looks pretty good.  I was wondering if you cut against the grain or is it just my eyes.  Other than that, I think whenever you have two pieces of beautiful meat, you should try two different methods of prep.  Just my $0.02
     
  8. ricklarge

    ricklarge Fire Starter

    Yeah, that's why I soaked one in 'marinade' and just rubbed the other and tried the two different finish temps. It was kind of neat to see the differences so quickly w/ just one fire and smoke. I can't wait till I do the chicken Sunday - I'm think beer can should be good.

    Also, I did cut against the grain; I always thought that was best.
     
  9. caveman

    caveman Master of the Pit SMF Premier Member

    Just wanted to make sure that was not my eyes acting crazy again.  Not criticizing or anything like that.  I still say, "Good Job."

     
     
  10. ricklarge

    ricklarge Fire Starter

    Thanks! I am happy it was edible as the last time I tried to smoke red meat it went to the trash. That was several years ago and I have thermometers now :)
     
  11. caveman

    caveman Master of the Pit SMF Premier Member

    Thermos are the life savers of smokers.  That is why all of our stuff comes out great.  [​IMG]
     
  12. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Nice looking arm shoulder for London Broil!  You can do them to whatever degree of doneness you want, from rare to well done based on internal temp even when smoking low and slow, from 130° to 160°, whatever your liking is. 

    Technically, to actually cut across the grain on that piece of meat you'd cut it into about a 1½" wide strip, turn it up on it's edge and slice off the face of it (or looking at it flat you'd carve it horizontally).  But, the cut and quality of the meat is such carving it any way you want will still result in a whole big mouthful of steak goodness!  Arm shoulder is a great and versatile cut of meat! Glad you enjoyed!
     
  13. If it were me I would of just grilled those babies instead of smoked. I wouldve kept flipping those babies till medium well then went to town, but they still look yummy. I started out smoking ribs cause they werent that expensive and they were not terribly bad if my smoking techniques went bad. It took me a long time not only to master great tasting ribs but to master the flame or the thin blue smoke rather. Im still waiting to do brisket but they are to expensive to practice on. Long as you stay on here you gain lots of experience and lots of weight trying 
     

Share This Page