Tag Archive for: Beef

Point in pan, ready for broth and sauce

Smoked Brisket On a Schedule

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Smoked brisket and burnt ends are a special treat these days in the Carr household. This past weekend was the second time I’ve made brisket on the smoker, and it’s a significant time commitment, but the payoff is worth it. I wrote a few weeks ago about how my butcher has hiked their price for brisket from $3.99 to $5.99, which is a significant jump in cost for smoked brisket. Thanks to a neighbor, I was able to get an 18-pound packer (both point and flat cuts) for $3.69 per pound at Costco. Despite my wife raising the alarm when I brought it home, I didn’t quite consider how damn big this chunk of meat was, and as it turned out, had trouble fitting it on my 18.5″ Weber Smokey Mountain cooker. There are worse problems one could have, I suppose, when making smoked brisket.

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Finished burnt ends

Smoked Brisket Burnt Ends

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After trying my hand at smoking a pork butt a few weeks ago, I decided to try a smoked brisket on my new Weber Smokey Mountain cooker. This was a little daunting to me because of the duration of the cook, but it actually wasn’t anymore involved than the pork butt was. And the payoff was incredible.

For this cook, I followed Malcolm Reed‘s recommendation for cooking brisket burnt ends. If you haven’t seen Malcom’s site, HowToBBQRight.com, you’re missing out on a great resource. His videos were very influential in making me want to buy a smoker and start making some of the stuff from his site.

Food: Brisket and Burnt Ends
Temperature: 250°
Cooking time: 9-12 hours
Wood used: Pecan, Cherry
Note: Cooked low and slow until internal temperature reaches 205°

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Steak and paprika sweet potatoes

Sous Vide Steak and Paprika Sweet Potatoes

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In my quest to experiment with two new meals per month this year, I’m continuing the sous vide experience into August.  I decided this month to make a dinner with steak and paprika sweet potatoes.

My friend, Andy, told me a while back that cooking steak was one of the primary reasons he bought a sous vide immersion cooker.  I wanted one primarily for ribs, but I’ve found a number of great uses for it since then, including brisket, flank steak, butter-infused potatoes, and several cocktails. Read more

Flank steak searing on the grill

Flank Steak with Chimichurri Sauce

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I got a sous vide immersion cooker for Christmas and I’ve been using it pretty regularly since.  I spent at least a year mocking people for posting about it (I used to regularly see the Will It Sous Vide? series on lifehacker.com and it annoyed me) but then a family friend brought theirs and we made ribs.  And they were amazing.  And I was sold.

This week, I made flank steak with chimichurri sauce.  This was one of the lower effort meals I’ve experimented with and will certainly be one that we end up revisiting with some regularity.

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