I was looking through the grocery ads today and saw different cuts like
chuck, tri-tip, rump roast, etc.
I know in general BBQ works best with marbled meat, but being new to Q'ing
I'm not sure what cuts to invest in.
I've never seen a brisket at local markets that wasn't corned-beef, and that
is usually what I see y'all talking about. I have primarily gilled rib-eyes
in the past, but they are so tender to begin with that grilling seems best
for them.

I tried to get to the FAQ on http://www.bbq.com/faq/toc.html , but this
seems to have disappeared.

-JasonW

JasonW wrote:

> I was looking through the grocery ads today and saw different cuts like
> chuck, tri-tip, rump roast, etc.
> I know in general BBQ works best with marbled meat, but being new to Q'ing
> I'm not sure what cuts to invest in.
> I've never seen a brisket at local markets that wasn't corned-beef, and that
> is usually what I see y'all talking about. I have primarily gilled rib-eyes
> in the past, but they are so tender to begin with that grilling seems best
> for them.
>

Start with a boston butt. It's an easy cut to find and they're
easy to cook.

> I tried to get to the FAQ on http://www.bbq.com/faq/toc.html , but this
> seems to have disappeared.


http://www.eaglequest.com/~bbq/

--
Reg email: RegForte (at) (that free MS email service) (dot) com

"Reg" > wrote in message
om...
> JasonW wrote:
>
> > I was looking through the grocery ads today and saw different cuts like
> > chuck, tri-tip, rump roast, etc.
> > I know in general BBQ works best with marbled meat, but being new to
Q'ing
> > I'm not sure what cuts to invest in.
> > I've never seen a brisket at local markets that wasn't corned-beef, and
that
> > is usually what I see y'all talking about. I have primarily gilled
rib-eyes
> > in the past, but they are so tender to begin with that grilling seems
best
> > for them.
> >
>
> Start with a boston butt. It's an easy cut to find and they're
> easy to cook.
>
> > I tried to get to the FAQ on http://www.bbq.com/faq/toc.html , but this
> > seems to have disappeared.
>
>
> http://www.eaglequest.com/~bbq/
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
>

I thought Boston Butt was pork. There's a beef version also?

-JasonW

JasonW wrote:

>
> I thought Boston Butt was pork. There's a beef version also?


Sorry, didn't see where said you were looking to do beef only. In that
case, go with brisket. Get a 'packer cut', which run 10 - 12 lbs.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

JasonW wrote:

>
> I tried to get to the FAQ on http://www.bbq.com/faq/toc.html , but this
> seems to have disappeared.
>

Here is the page to a BBQ FAQ that people are referred to from here
http://www.eaglequest.com/~bbq/


Happy Q'en,
BBQ



> -JasonW
>
>

"Steve Wertz" > wrote in message
...
> On Sat, 10 Jan 2004 22:32:40 GMT, Reg > wrote:
>
> >JasonW wrote:
> >>
> >> I thought Boston Butt was pork. There's a beef version also?
> >
> >
> >Sorry, didn't see where said you were looking to do beef only. In that
> >case, go with brisket. Get a 'packer cut', which run 10 - 12 lbs.
>
> You're batting 0 for 2, Reg ;-)
>
> A ribeye roast will BBQ ust fine, but take it off while it's still
> rare (128F). A 4-bone roast would take about 3-3.5 hours at 250F
>
> Whole short ribs (flanken ribs) are also prime Q material. Get 'em
> before they turn them into those 3" "english cut" ribs, though. These
> get cooked low and slow
>
> You can also do a whole top sirloin just like the rib roast - low and
> slow at 250 until just med-rare (132F or so).
>
> Tri Tip as well. Some people insist you can do a tri-tip like a
> brisket, but I think that's overkill. Sear it first, then let it sit
> at 250-275F until it reaches 130F inside.
>
> -sw

Thanks! I appreciate the details.

-JasonW

On Sat, 10 Jan 2004 21:33:27 GMT, "JasonW" > wrote:

>I was looking through the grocery ads today and saw different cuts like
>chuck, tri-tip, rump roast, etc.
>I know in general BBQ works best with marbled meat, but being new to Q'ing
>I'm not sure what cuts to invest in.
>I've never seen a brisket at local markets that wasn't corned-beef, and that
>is usually what I see y'all talking about. I have primarily gilled rib-eyes
>in the past, but they are so tender to begin with that grilling seems best
>for them.

<SNIP>

You can always ask the meat manager if you can order a brisket? Tell
him/her (P.O. run amok) you want a "Full Packer Cut Brisket". They
should know what you want.

Salt and pepper that sucker with an emphasis on the pepper. Smoke any
where from 250-325º till you can stick a fork in the big side and it
slides or twists easily. Or you can just poke it with your finger and
when it wabbles like jell o its done (Waba Waba),


Bruce

>Steve Wertz wrote:

>Tri Tip as well. Some people insist you can do a tri-tip like a
>brisket, but I think that's overkill.

Cooking a Tri-Tip like a brisket will result in an inedible piece of crap.
I cook them on my WSM, over a very hot bed of coals, no pan, flip once after
15-20 minutes. I pull them off when they hit 130-135 internal. This usually
takes 35-45 minutes. I get a nice external crust, and a very tender, rare
interior. Wonderful stuff. Tri-Tip should never be cooked beyond medium rare,
maybe medium if one is a Philistine.

Jim