I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause. Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many. Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar To learn more about the Hope Air Charity: hopeair.ca/ *Edited to fix link
I am a few hours east of Glen and I bought what I suspect was the same grade of roast from the same chain of stores. We are on a small fixed budget, so we don't get a lot of beef. The roast was fine, but apparently nowhere near as good as Glen's was.
I love the way Julie immediately got a piece of the outside of the roast, I always love the outside cuts. That roast looks great, I might have slipped in a few garlic cloves into the meat.
I love that Glen kept shoveling the rib meat in and saying OK. A true foodie. We do this with the "cheap" low grade PRIME rib when it is available. I liken it to cooking beef ribs as we do pork ribs and season it accordingly like a good steak. Garlic salt to start the seasoning/drying process. It gets that garlic flavor all the way into the meat. The rest Glen did is about the same on ours. Always comes out awesome.
It's rare when I get the chance to share knowledge with someone like yourself, Glen. The coating the inside of the butcher paper with beef tallow is a trick that some of the best barbecue cooks use. I learned that trick from watching Aaron Franklin, probably the king of brisket. The bit of knowledge that I can impart is to take the brisket after cooking and store it at around 150 degrees fahrenheit for several hours. Some of the best restaurants and cooks will leave them resting at that temperature for 12 hours or more. That will allow the meat fibers to relax and redistribute the moisture. I have never thought of doing prime rib or other cuts in that fashion, but I am eager to try with some of the less favorable cuts. Thank you.
Once the brisket reaches its target cooking temp, you want it to stop cooking in an expected amount of time. You gotta let the brisket rest on the counter till it comes down to 150F before putting it into your 150F warmer oven or roaster. If you take it straight from the smoker and right into the warmer oven or roaster it will hold at the higher continual cooking temp way too long and it will get over cooked. You want to make sure it's no longer cooking before putting it into whatever you're using as a warmer for its 12 hour rest. This is just another added part Aaron Franklin doesn't talk about. Lol.
I own a pellet smoker as well. One tip I would offer. Once wrapped, just pop it into your kitchen oven. Pellet smokers are already a bit weak with the smoke and it's not likely to get any more smoke flavor once wrapped. At that point, you're just wasting pellets. Definitely going to try this with the next rib roast I get. I like the leaner brisket cut and this looks like that on steroids.
i like to finish the wrapped meat in an 18qt electric turkey roaster oven set at 200-210 degrees. electric roasters are like slow cookers or crock pots, they retain moisture very well which prevents meat from drying out.
I just smoked a cheap chuck roast on my Weber Kettle (with Slow 'N Sear insert) this weekend. Wrapped after 3 hrs. and used the oven to finish to 203 deg F. Rested in faux cambro 6 hrs. So delicious and relatively cheap!
Glen, we would do this (with an even cheaper cut of Top Round) for a pig roast at our college. We had a number of Jewish alumni coming and wanted to provide them something at our alumni pig roast. Spiced the top sounds with bbq rub and cooked in a cook and hold over overnight. Aside from the grain orientation of the meat you would think it was chopped brisket.
I place a Herb crust on my Prime Rib, consisting of PAM Olive Oil, Italian Seasoning and a propane torch. Spraying the beef and then sprinkling seasonings, heat briefly (not too close!) and repeat to desired thickness. O M G! I know this recipe was delish! Bravo, Glen! 💯
The return of the Yoder Smoker!!! Always wondered what happened to it. As far as the naysayers go, I think your track record speaks for itself - you know what you're about, and there are folks who just don't know how to try something beyond what the big name chefs say is "the right way". Keep doing things your way! It encourages the rest of us to branch out ☺ As far as smoking roasts: my go to is chuck because they're always cheap where I live, and make for a great sandwich the next day. One of these days I'm going to find an ungraded rib roast and hit it with my favorite cacao/espresso rub!
I bought the steak version of this and cooked low and slow in the frying pan to render some internal fat. Turned out great, especially for cheap cuts! Now I wish I had bought the roasts, too. Love your shows. Thank you for helping me be a better cook! ❤
Brave move Glen. I would have been so nervous. My family are prime rib people. Me? I like the bones. Saying all that, i might have to try that method. It looked succulent.
That looks absolutely incredible. I've been wanting a smoker or pellet grill for a while, and I think next year is the year. I can't wait to try cooking stuff like this!
My wife got me smoker for Christmas so I'm really going to have to try this, I had been wondering if you can prepare cheaper cuts like a brisket (pastrami, or smoked meat style). I've got very little smoking experience but love it so far. My best have been a bone in pork loin roast, and meatloaf. Love your stuff, I hope I'll be able to see you in Charlottetown with Hope Air this summer!
Agreed that a lower end rib roast can benefit from the temps of Texas BBQ. You’re exactly right that a Select rib roast can get quite tough when cooked to 130°F but will be fall-apart tender at 200°F.
I just smoked a piece of pork rib loin like a brisket ( used a brown sugar based rub) and it turned out delicious ( and was cheap too). I kept the thick fat cap on (scored it), turned out moist and tender and could be cut thinly. The next day cold it was so easy to slice thinly for sandwiches. My next project is using the same cut but curing it like corned beef and making porkstrami.
Glen, I couldn't fast forward to the end of this video fast enough because I wanted to see how it would turn out! God does it ever look delicious!!! I'm off to Loblaws and Costco to see if I can find something similar to try it with! Thanks for the great idea!
I’ve done this sort of thing with quite a few smaller, cheap roasts in my upright smoker and they have all turned out fantastic, “low and slow is the way to go”😀 Haven’t used the beef fat in the butcher paper wrap but it really looked like it made it even juicier.
You could have had a preview - Texas Land & Cattle is a restaurant chain down there, and they have at least one location in Austin (I35 & Stassney). One of their dishes is smoked sirloin, and it's amazing. I've done sirloin and Denver steak on my Primo and both turned out well.
Great video! I enjoyed the adventure, and also liked the fact that you did not wear those silly nitrile gloves, or use a pre-made dry rub from Walmart, lol.
You basically hit all points I was thinking of. Just after Easter and Christmas I grab a bunch of these as well. I slice them into 1 bone roasts and eat them throughout the year. Mine can charitably be described as Choice but i dont think they list any grading. Anytime Ive seen this done, its done with more standard and better marbled prime rib and the result is dry. But with how much more chew these roasts have, i shouldnt be surprised they come out better. I might have to try it now. Great experiment and a testament to sometimes you've just got to try it yourself and your variable might be different than someone elses.
Yes sir Glen! My dad and I have done something almost identical with our last few prime rib roasts. The one difference is we remove the fat cap in one piece then dry brine it like you did here. Tie the fat cap back on the roast before smoking and you get the most perfectly seasoned prime rib you've ever tasted.
Reminds me of a Pit cooked beef that I had when I was a kid at a cattlman's picnic. Best thing I ever tasted until I was well into adulthood and BBQ became a bigger thing here in the NW. I do wonder, If you pull it at 160, do your wrap and then throw it in an oven at 225, would you get the same result? Doesn't meat stop taking on smoke after a certain temp? It would save on a decent amount of pellets.
Omgoodness...delish..that is our favorite cut of meat...we eat a Ketovore lifestyle...and ribeye is our mainstay...we certainly will try this... thanks
Nothing strange at all about it. Bet it will be great! And, the last brisket flat I smoked, i also put beef tallow on my paper when wrapping. Again, not strange at all. Very common.
On any grade Rib Roast, the elastin/silver skin cartilage - I.e. - under the cap (Spinalis) closest to the shoulder, is replete with sinew and makes for a tough chew. Purchasing a smaller ‘first cut’ piece is sensible but, like you - have yet to try this cooking method
I’ve smoked brisket and it’s normally 10-12 hours. You did about 8 hours. It makes sense since it’s a “better” cut of meat. Now I have to try it on my smoker.
Oh man, that would be good sliced thin and piled on a sandwich roll with some horseradish mayo and maybe some shredded iceberg lettuce. Shredded iceberg was a standard sandwich topping at a local sub shop when I was a kid and I still love it on a roast beef sandwich.
There was a tavern on an island in washington state that used to do this and I'd make special trips to get it. It drives my wife crazy, but I save fat from EVERYTHING. I use it for cooking, but it's great to rub on my cast iron after I wash and dry it.
There are some cooking methods that can be applied to any cut of beef or meat. I recently discovered what I call "the slow cooker method" where I will take meat (usually a really cheap brisket or leg of lamb) and cube it into stew meat. I put a few bay leaves in the bottom of the slow cooker, add whatever liquid comes from the package the meat came in and add the meat and some salt and turn on the slow cooker. Enough water comes from the meat that after a couple hours there is enough to cover the meat and if not, add some stock or water to cover. Stir and ensure the meat is not clumped together. After 8 hours or so the meat will be cooked and tender. Usually I strain the meat from the stock and use the meat in omelets or other dishes. If I want the meat browned I will do it then. This could also be used as a great base for a beef stew of course where you could add whatever stock, vegetables, grains and seasonings you want. For example, just adding barley would give you a pretty good beef barley soup.
I’ve been cooking Tri-Tips like a brisket for years, the only way we do it now. I actually inject beef tallow into the meat, season and let sit overnight.
Doesn’t have the marbling throughout like a brisket. It will dry out in two days. If you cook it that way braise it in a Dutch oven like a church roast. That’s what’s done with a select cut of rib roast but I normal look for one with the bone.
This reminds me of talking to my Jamaican buddy Donnell at camp last year about the price of oxtail is too high so he's been getting chuck, round, or whatever is the cheapest meat based on the principle of economics it originated from.
That is how my family oftentimes chose to have that cut of meat be cooked for their dinner. Like you, I purchase large amounts whenever there's a sale.
Funny enough this is the first thing I ever smoked, we just got a smoker, I had no idea about cuts of meat, it was on sale are the local market/butcher shop, I threw on some store bought store rub, and it came out amazing, had so much to eat though !
Mmm. Insert meat into one of those yummy potato rolls you made on another video (and I make often), slather with butter and bbq sauce. Heaven. I don't have a smoker, but I do a makeshift one using hotel pans and wood chips on the stovetop.
That was a very good point about the grade of meat. That did render down really well. I'd probably have gone to 180 to get more bark, but that's the Texans in me. 😂
I don't know which people think this is sacrilege but they can just get off their high horse. The whole point of low & slow barbeque was to make tough, less palatable cuts of meat not only edible but desirable. Any true BBQ person here in Texas is open to try and slow cook anything. I will be watching the meat case for a select rib roast to try this.
The tv show “Taste with David Rosengarten” did a whole leg of lamb in the oven and cooked it until 200+ degrees and it looked delicious. Leg of lamb with all the fat and connective tissues were broken down during the long cook. Would probably work well with a smoker doing this same technique.
What is inexpeciv in Canada/Us? Just curious as here in Norway most beef is from 30 to 50 euros a kg and things like big steaks and tomahawk's and stuff like that is mostly upwards to 70 euros a kg. Meat is so expenciv here, chicken is about 20 euros a kg if you buy a hole chicken, and much more expenciv if youre getting just parts of it
I bought one of those too and cooked it like prime rib. It was the only time I have ever been disappointed in a prime rib I have cooked. It was quite tough. Your method sounds like it would have been a better idea.
I smoke rib roasts (prime rib) on a pellet smoker, but not like a brisket. I cook at 225 until I get up to about 120 IT. Then crank of the heat to 450 to put a crust on it. The IT ends up around 135, which is where I like it.
I will once again be flying in the Give Hope Wings fundraiser this year! Our June of 2024 flight will see us stop in many communities in Eastern Canada to raise awareness for this worthy cause.
Last year 2023 we raised over $27,000 towards helping our neighbours - we made a positive difference in the lives of many.
Here's the link to the 2024 fundraiser page: support.hopeair.ca/ghw2024/glens-hangar
To learn more about the Hope Air Charity: hopeair.ca/
*Edited to fix link
The link ghw2024 doesn't seem to be working.
The link in the video description works, but not the one in this comment.
Was going to donate as we did last year...no link😢
@@Sunjoy1 You can still get to Glen's pilot page through the Hope Air website and donate. Was just letting him know the link from here wasn't working.
@@Sunjoy1 Thanks for considering a donation - I've fixed the link.
We didn’t have to hear “it’s good”. Glen’s happy dance said all we needed.
Indeed, Glen's body language is rather expressive. For good or bad!!
That excited giggle while unwrapping says the experiment was worth it.
I am a few hours east of Glen and I bought what I suspect was the same grade of roast from the same chain of stores. We are on a small fixed budget, so we don't get a lot of beef. The roast was fine, but apparently nowhere near as good as Glen's was.
@@Ottawa411 It's all about the method. Did you try Glenn's method or a different one?
I love the way Julie immediately got a piece of the outside of the roast, I always love the outside cuts. That roast looks great, I might have slipped in a few garlic cloves into the meat.
Get a mix of diced onions and garlic to inject into the roast and put some kind of herb on it like rosemary when trussing?
Anytime i see someone take a bite and do a dance, it brings joy to my soul
On sale at the grocery store is my favorite recipe 😊
I love that Glen kept shoveling the rib meat in and saying OK. A true foodie.
We do this with the "cheap" low grade PRIME rib when it is available. I liken it to cooking beef ribs as we do pork ribs and season it accordingly like a good steak. Garlic salt to start the seasoning/drying process. It gets that garlic flavor all the way into the meat. The rest Glen did is about the same on ours. Always comes out awesome.
What about cooking an eye of round like a brisket?
It's rare when I get the chance to share knowledge with someone like yourself, Glen. The coating the inside of the butcher paper with beef tallow is a trick that some of the best barbecue cooks use. I learned that trick from watching Aaron Franklin, probably the king of brisket. The bit of knowledge that I can impart is to take the brisket after cooking and store it at around 150 degrees fahrenheit for several hours. Some of the best restaurants and cooks will leave them resting at that temperature for 12 hours or more. That will allow the meat fibers to relax and redistribute the moisture.
I have never thought of doing prime rib or other cuts in that fashion, but I am eager to try with some of the less favorable cuts. Thank you.
I really wanted to leave it in an insulated box overnight - but my work schedule just would let me. I do that with brisket, and it's so great!
Once the brisket reaches its target cooking temp, you want it to stop cooking in an expected amount of time. You gotta let the brisket rest on the counter till it comes down to 150F before putting it into your 150F warmer oven or roaster. If you take it straight from the smoker and right into the warmer oven or roaster it will hold at the higher continual cooking temp way too long and it will get over cooked. You want to make sure it's no longer cooking before putting it into whatever you're using as a warmer for its 12 hour rest. This is just another added part Aaron Franklin doesn't talk about. Lol.
Shredded Beef BBQ sandwhiches ❤
I was a kitchen manager of a bbq joint in rock Island IL and we did prime rib weekly smoked like brisket
I own a pellet smoker as well. One tip I would offer. Once wrapped, just pop it into your kitchen oven.
Pellet smokers are already a bit weak with the smoke and it's not likely to get any more smoke flavor once wrapped. At that point, you're just wasting pellets.
Definitely going to try this with the next rib roast I get. I like the leaner brisket cut and this looks like that on steroids.
Great advice! I too do this once any of my smokes go to the wrapped stage.
i like to finish the wrapped meat in an 18qt electric turkey roaster oven set at 200-210 degrees. electric roasters are like slow cookers or crock pots, they retain moisture very well which prevents meat from drying out.
I just smoked a cheap chuck roast on my Weber Kettle (with Slow 'N Sear insert) this weekend. Wrapped after 3 hrs. and used the oven to finish to 203 deg F. Rested in faux cambro 6 hrs. So delicious and relatively cheap!
@@marzsit9833 Probably uses a lot less electricity as well.
Yes. Once you wrap it it isn't going to get anymore smoke. Just bring it to temp in the oven.
I knew it would be fabulous, you shouldn’t have doubted it.
I love the Glenn Head Bob Dance you do when you make something really good. Thank you for all you do!
Glen, we would do this (with an even cheaper cut of Top Round) for a pig roast at our college. We had a number of Jewish alumni coming and wanted to provide them something at our alumni pig roast. Spiced the top sounds with bbq rub and cooked in a cook and hold over overnight. Aside from the grain orientation of the meat you would think it was chopped brisket.
This sounds good I'm going to give it a try..did you dry brine it?
I place a Herb crust on my Prime Rib, consisting of PAM Olive Oil, Italian Seasoning and a propane torch. Spraying the beef and then sprinkling seasonings, heat briefly (not too close!) and repeat to desired thickness. O M G! I know this recipe was delish! Bravo, Glen! 💯
I got 2 of those in my freezer... was thinking to try this... now I will.
Thanks Glen!
Excellent job, Glen! You've tortured me nearly to death by drowning from my watering mouth just looking at that chunk of deliciousness! Aaagghh!
5:55 Dude! That transition! Your artistic editing has *not* gone unnoticed, sir!
The return of the Yoder Smoker!!! Always wondered what happened to it. As far as the naysayers go, I think your track record speaks for itself - you know what you're about, and there are folks who just don't know how to try something beyond what the big name chefs say is "the right way". Keep doing things your way! It encourages the rest of us to branch out ☺
As far as smoking roasts: my go to is chuck because they're always cheap where I live, and make for a great sandwich the next day. One of these days I'm going to find an ungraded rib roast and hit it with my favorite cacao/espresso rub!
Glen did his nods of approval 🤣🤣
I let my T bone steaks sit 24 hours in the fridge like this. They were delicious with a Pat of butter served on top.
The fact he said he was eating it regardless of how it turns out makes him instantly relatable and trustworthy.
Wonderful experiment. I have an extra roast in the freezer I have been debating on cooking like you did here. I think you won me over!
I bought the steak version of this and cooked low and slow in the frying pan to render some internal fat. Turned out great, especially for cheap cuts! Now I wish I had bought the roasts, too. Love your shows. Thank you for helping me be a better cook! ❤
Brave move Glen. I would have been so nervous.
My family are prime rib people. Me? I like the bones.
Saying all that, i might have to try that method. It looked succulent.
I have smoked 3 prime ribs now and they are spectacular!!!!! Looks perfect to me.
Of course, I like brisket too..
Sunset looks really nice while you two are eating.
That looks absolutely incredible. I've been wanting a smoker or pellet grill for a while, and I think next year is the year. I can't wait to try cooking stuff like this!
I really enjoy your videos, thanks for making them for so long!
My wife got me smoker for Christmas so I'm really going to have to try this, I had been wondering if you can prepare cheaper cuts like a brisket (pastrami, or smoked meat style). I've got very little smoking experience but love it so far. My best have been a bone in pork loin roast, and meatloaf. Love your stuff, I hope I'll be able to see you in Charlottetown with Hope Air this summer!
Looks phenomenal, never tried this but I’m very much looking forward to.
Agreed that a lower end rib roast can benefit from the temps of Texas BBQ. You’re exactly right that a Select rib roast can get quite tough when cooked to 130°F but will be fall-apart tender at 200°F.
Thanks for this help, we love brisket but with current beef prices, it isn’t happening, but now I will be looking for this choice. Thanks.
@4:40 I love this idea... never thought about tying a prime rib... but I trussed you!
Happy Prime Rib Day, Glen & Jules! 🎉 Coincidentally, it’s Prime Rib Day on April 27, at least here in the US. Enjoy.
There's a restaraunt in Dracut, MA- The Villiage Inn that slow roasts their prime ribs for 8 hours... it's amazing!
I just smoked a piece of pork rib loin like a brisket ( used a brown sugar based rub) and it turned out delicious ( and was cheap too). I kept the thick fat cap on (scored it), turned out moist and tender and could be cut thinly. The next day cold it was so easy to slice thinly for sandwiches. My next project is using the same cut but curing it like corned beef and making porkstrami.
I’ve done that with pork sirloin, 5/5 would recommend.
Glen, I couldn't fast forward to the end of this video fast enough because I wanted to see how it would turn out! God does it ever look delicious!!! I'm off to Loblaws and Costco to see if I can find something similar to try it with! Thanks for the great idea!
That was great information. We will have to try it . Thank you
I’ve done this sort of thing with quite a few smaller, cheap roasts in my upright smoker and they have all turned out fantastic, “low and slow is the way to go”😀
Haven’t used the beef fat in the butcher paper wrap but it really looked like it made it even juicier.
I do the same with corned beef flats and points. I just smoked one yesterday with pecan wood and it came out amazing.
Montreal Steak Spice FTW!
You could have had a preview - Texas Land & Cattle is a restaurant chain down there, and they have at least one location in Austin (I35 & Stassney). One of their dishes is smoked sirloin, and it's amazing. I've done sirloin and Denver steak on my Primo and both turned out well.
That looks good. It reminds me of the Steamship Round that was served one night a month at the NCO club.
Great video! I enjoyed the adventure, and also liked the fact that you did not wear those silly nitrile gloves, or use a pre-made dry rub from Walmart, lol.
You basically hit all points I was thinking of. Just after Easter and Christmas I grab a bunch of these as well. I slice them into 1 bone roasts and eat them throughout the year. Mine can charitably be described as Choice but i dont think they list any grading. Anytime Ive seen this done, its done with more standard and better marbled prime rib and the result is dry. But with how much more chew these roasts have, i shouldnt be surprised they come out better. I might have to try it now. Great experiment and a testament to sometimes you've just got to try it yourself and your variable might be different than someone elses.
Thank you for this! I just started smoking and this was so helpful
A couple weeks ago I purchased 30 or so pounds of this cut/grade for $4.59 a LB. Smoked some in a Memphis smoker and it was Fantastic!
Yes sir Glen! My dad and I have done something almost identical with our last few prime rib roasts. The one difference is we remove the fat cap in one piece then dry brine it like you did here. Tie the fat cap back on the roast before smoking and you get the most perfectly seasoned prime rib you've ever tasted.
My buddies restaurant in Iowa makes smoked prime rib . It’s amazing
Reminds me of a Pit cooked beef that I had when I was a kid at a cattlman's picnic. Best thing I ever tasted until I was well into adulthood and BBQ became a bigger thing here in the NW. I do wonder, If you pull it at 160, do your wrap and then throw it in an oven at 225, would you get the same result? Doesn't meat stop taking on smoke after a certain temp? It would save on a decent amount of pellets.
Omgoodness...delish..that is our favorite cut of meat...we eat a Ketovore lifestyle...and ribeye is our mainstay...we certainly will try this... thanks
Nothing strange at all about it. Bet it will be great! And, the last brisket flat I smoked, i also put beef tallow on my paper when wrapping. Again, not strange at all. Very common.
On any grade Rib Roast, the elastin/silver skin cartilage - I.e. - under the cap (Spinalis) closest to the shoulder, is replete with sinew and makes for a tough chew. Purchasing a smaller ‘first cut’ piece is sensible but, like you - have yet to try this cooking method
luv the roasted outside of that prime rib 😋 yummers
That looks amazing. Period.
That looks fantastic!!! I'm one of those weird people who like my beef well done like that.
I’ve smoked brisket and it’s normally 10-12 hours. You did about 8 hours. It makes sense since it’s a “better” cut of meat. Now I have to try it on my smoker.
Save the paper and use it as a fire starter.. Looks delicious!!
That would smell SOOOO good. Thanks for the idea. :D
Oh man, that would be good sliced thin and piled on a sandwich roll with some horseradish mayo and maybe some shredded iceberg lettuce. Shredded iceberg was a standard sandwich topping at a local sub shop when I was a kid and I still love it on a roast beef sandwich.
There was a tavern on an island in washington state that used to do this and I'd make special trips to get it.
It drives my wife crazy, but I save fat from EVERYTHING. I use it for cooking, but it's great to rub on my cast iron after I wash and dry it.
Looks delicious.
What a good idea thank you
Looks very good Glen :)
I wonder I f I can do same but in the oven? Thanks
Prime, choice, and select are the most seen grades in the US, top to bottom.
Horrible rain and snow in Denver, too.
No meal from the barbie tonight.
And I have some lovely young carrots…
Rudy’s BBQ in Texas (including Austin area) does smoke rib roasts, but not to that temp.
They go lower?
@@otroflores91 yes, last time I had Rudy's smoked prime rib it was available medium rare.
Looks good! Thank you 😊
Come for the “method”, stay for the “happy dance!”
About the saving the fat: I do the same. I put it in labeled clean (by the dishwasher) Teddy Bear Peanut Butter jars. The Lamb jar has so little....
I've been thinking about trying this with a chuck roast
There are some cooking methods that can be applied to any cut of beef or meat. I recently discovered what I call "the slow cooker method" where I will take meat (usually a really cheap brisket or leg of lamb) and cube it into stew meat. I put a few bay leaves in the bottom of the slow cooker, add whatever liquid comes from the package the meat came in and add the meat and some salt and turn on the slow cooker. Enough water comes from the meat that after a couple hours there is enough to cover the meat and if not, add some stock or water to cover. Stir and ensure the meat is not clumped together.
After 8 hours or so the meat will be cooked and tender. Usually I strain the meat from the stock and use the meat in omelets or other dishes. If I want the meat browned I will do it then.
This could also be used as a great base for a beef stew of course where you could add whatever stock, vegetables, grains and seasonings you want. For example, just adding barley would give you a pretty good beef barley soup.
I've done that!!! It is amazing!
I have never clicked on a video so fast in my life! What an intriguing experiment and a very tasty looking result.
Who knew father Mulcahy could cook. I remember the creamed corn episode. I'm doing this next time 👍
there is a local BBQ place that does a smoked prime rib.. it's amazing
I’ve been cooking Tri-Tips like a brisket for years, the only way we do it now. I actually inject beef tallow into the meat, season and let sit overnight.
Good morning all! On Sale!
Can’t believe that roast was “inexpensive”. You just about have to mortgage your house for one of those where I live! 🤣
This looks amazing!
When Glen starts bouncing, you know it’s good!
When he cut into it, I thought for sure it was gonna be dry. I'm surprised they liked it. I might have to try this some time.
I have done this and it was amazing
Doesn’t have the marbling throughout like a brisket. It will dry out in two days. If you cook it that way braise it in a Dutch oven like a church roast. That’s what’s done with a select cut of rib roast but I normal look for one with the bone.
Frequently do the same thing with a chuck roast, and it's absolutely delicious while being significantly cheaper.
This reminds me of talking to my Jamaican buddy Donnell at camp last year about the price of oxtail is too high so he's been getting chuck, round, or whatever is the cheapest meat based on the principle of economics it originated from.
That is how my family oftentimes chose to have that cut of meat be cooked for their dinner. Like you, I purchase large amounts whenever there's a sale.
Funny enough this is the first thing I ever smoked, we just got a smoker, I had no idea about cuts of meat, it was on sale are the local market/butcher shop, I threw on some store bought store rub, and it came out amazing, had so much to eat though !
You can slow cook in the oven and use the au jus after you cut it to keep it moist. I would think this would be dry after about 5 minutes. ✌️❤️😁
I believe I've done this years ago, It tasted like roast beef, was,really good and made great sandwiches.
Mmm. Insert meat into one of those yummy potato rolls you made on another video (and I make often), slather with butter and bbq sauce. Heaven. I don't have a smoker, but I do a makeshift one using hotel pans and wood chips on the stovetop.
That was a very good point about the grade of meat.
That did render down really well. I'd probably have gone to 180 to get more bark, but that's the Texans in me. 😂
I always do it this way. I usually smoke it to 105-110 and then put it under the broiler for 5 minutes or so
I wonder if doing Chud's BBQ foil boat method with the overnight 160 F brisket hold would make this even better?
The overnight hold in an insulated box would have made it even better - but this time around I just couldn't make the logistics work.
1:03 Certainly if I've learned anything from this channel, nothing is sacrilegious in the kitchen.
I don't know which people think this is sacrilege but they can just get off their high horse. The whole point of low & slow barbeque was to make tough, less palatable cuts of meat not only edible but desirable. Any true BBQ person here in Texas is open to try and slow cook anything. I will be watching the meat case for a select rib roast to try this.
The tv show “Taste with David Rosengarten” did a whole leg of lamb in the oven and cooked it until 200+ degrees and it looked delicious. Leg of lamb with all the fat and connective tissues were broken down during the long cook. Would probably work well with a smoker doing this same technique.
What is inexpeciv in Canada/Us? Just curious as here in Norway most beef is from 30 to 50 euros a kg and things like big steaks and tomahawk's and stuff like that is mostly upwards to 70 euros a kg. Meat is so expenciv here, chicken is about 20 euros a kg if you buy a hole chicken, and much more expenciv if youre getting just parts of it
I bought one of those too and cooked it like prime rib. It was the only time I have ever been disappointed in a prime rib I have cooked. It was quite tough. Your method sounds like it would have been a better idea.
I smoke rib roasts (prime rib) on a pellet smoker, but not like a brisket. I cook at 225 until I get up to about 120 IT. Then crank of the heat to 450 to put a crust on it. The IT ends up around 135, which is where I like it.