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tinyfish

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Posts posted by tinyfish

  1. I soak my cured briskets to remove some of the saltyness, depending how strong the cure was will determine how long to soak it for. Your first point may be a little trial and error for cooking time and saltyness. 

    Cures brisket is a delightful change to regular brisket. Its been a while since I did one, I have to change that.

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  2. 2 hours ago, dozer996 said:

    I just bought some boneless short ribs from Costco for an upcoming taco cook.

    Would you have been able to shred the beef like a chuck roast?

    Any suggestions on how to cook/smoke the short ribs for tacos?

    Sent from my iPhone using Tapatalk Pro

    The meat will shred/pull nicely.  I would smoke/cook the short ribs like normal, maybe under cook them just a bit so they can finish cooking with the tacos.

  3. My butcher had some boneless beef short ribs so I thought I would give them a try plus they were on sale too. 

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    Unfortunately their are no cooked pictures,  I got called into work before they were done. 

    They were pretty good. Not as much marbling as the bone-in short ribs but still good. There would be delicious in chili.

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