Suggest a cut please

devmode

I need a suggestion for up to 8 hours of cook time.
Pulled pork would be good ... what can I do in that time frame? I don't have much experience in longer cooks yet.

Nature Boy

You have many choices. What's the cook for? A party? The family?

I been havin' a hankerin' for some pit beef. Always good. But you have a thousand choices in less than 8 hours. Help us with some more info on your situation!
Chris

Richard Fl

This is a variation of the typical brisket, but it is great> Beef, Brisket, FlaPoolMan

This recipe was given to me by my BGE salesman at Pinch-A-Penny here in Melbourne, Fl.




INGREDIENTS:
1 Whole Brisket
Mix:
1 12 Ozs Beer
12 oz Water
1/2 cup Brown sugar
10 Shakes Worcestershire Sauce
4 Cloves Garlic, Minced
1 Tbs Cayenne pepper
5 Shakes Tabasco, to taste
2 Tsp Onion powder,
2 Tsp Dry mustard.
S&P to taste
Heat and Serve:
2 Pkgs Au Jus, Mix as per package instructions.




Procedure:
1 One whole brisket with fat trimmed then cut in half (to fit in steamer trays later---8 X 10 which are 1/2 commercial tray size).
2 Rub the night before with your favorite steak rub, I use Montreal Steak Seasoning.
3 Place both pieces on the egg at 250-275 direct for 1 1/2 hrs each side.
4 Remove brisket pieces and put in steamer trays, 8 X 10 inches, dividing the liquid. mix and cover tightly with foil.
5 Return to egg at 250 indirect (they can be stacked on top of each other) and leave for 4 to 5 hours.
6 Remove and discard cooking liquid, slice against the grain and add au jus sauce (about 2 cups each container) and serve.
7 If precooking for the next day wait until you are ready to reheat to add the au jus.
8 Not the conventional way to make a brisket but it is really easy and the taste is great.!


Recipe Type
Beef, Main Dish

Recipe Source
Source: BGE Forum, FlaPoolMan, 2008/06/30

devmode

Well ... actually it is just for me. The wife is going on a girls vacation and I figured it was a good time to fire up the egg. So, I guess a cut on the smaller size would be a little more prudent...

Crimsongator

get a smaller 3lb butt and stick it on at 250*. It should be done in 5-6 hours. Wrap it in foil, stick in a cooler and pull at the 8 hour mark. There you go!

Richard Fl

Or you could go for a quick cook and relax the rest of the day!

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=623283&catid=1

Little Steven

devmode,

St Louis or side ribs would fit in that time frame.

Steve

Nature Boy

If it was just me, I'd grab me something that I have been craving, but the wife doesn't care for. Like a fat ol' ribeye. Or make a meatloaf with all the sides, and save the rest for sandwiches.

Or else something that you have to splurge on....like a one pound hunk of fresh Alaskan halibut. Maybe a lobster. Or a rack of lamb. Takes a lot less than 8 hours, but they's all good!

Chris

Little Chef

Do a pork butt like Crimson suggested! As an idea, the more you fire up the Egg when the wife IS home, the more she will WANT you to fire up the Egg!! :woohoo: :woohoo: I am speaking from experience!

Crimsongator

Just don't use her "stuff" while she is away. Maybe like silicon baking pans (ahem)

devmode

I do fire it up a good deal, but she is vegetarian. I still manage to get some pizzas, vegies, potato soup ... etc for her. I cook all kinds of things for myself as well, but tend to shy away from larger cooks because I can't eat it all.

So ... I guess it is just an excuse to spend a day focused on the egg and me.

Since I have done ribs before I am looking for something else I think. Right now a small butt seems to be the front runner.

Nature Boy

A small butt might be the frontrunner (and surely would not do you wrong), but a nice $30 hunk of halibut, and you could eat the whole thing.

hehe. Have fun, whatever you end up with!
Chris

devmode

Nature Boy wrote:

A small butt might be the frontrunner (and surely would not do you wrong), but a nice $30 hunk of halibut, and you could eat the whole thing.

I have to admit that looks good... second place for now? Maybe the next day?

FlaPoolman

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=522243&catid=1

devmode

Nice pictures - I remember that post.

It reminds me that the wife will have the good camera and I won't get to document the cook the way I want to. Oh well...

Cactus Doug

I think you should go with a piece of pork shoulder (butt or picnic), just look for a piece under 4 lbs. Most supermarkets will already have butts cut in half, and a specialty butcher will be happy to cut you a chunk. Cook indirect @ 250 until internal is 195-205, foil and rest, then pull. Good luck.

bobbyb

Richard,
First really enjoying the pepper blend I got from you in Ocala. Thanks!

Can you tell me a bit more about the steamer pans? I'm not familiar with them.

Richard Fl

FlaPoolMan- Pat- source of recipe says he gets them and stands in Sam's. They are half the size of regular restaurant steamer trays and the racks are available for about $20 for 3 stands. Glad you are enjoying the pepper.

[Deleted User]

How long will she be gone? This might be a good time to experiment with something new and take your time.

Or cook more than once a day.

(Or if you find you are always just cooking for just you, buy a mini while she's gone. You can do all sorts of low volume cooks! I frequently use it for the meat portion of meals for my wife, two kids and I. Though it's tricky to cook for 4 on it.)

I remember a guy doing a lo-slow chicken that was supposed to be fantastic. 250 for like 6 hours. Don't remember whether it was direct or indirect.

Actually, if you really can cook a butt as fast as was mentioned previously, I'd probably go for that first.

Come to think of it, my wife will be going out of town for a few days in the next month, Hmmm.......