Why do people say “Tuna Fish” when they don’t say “Beef Mammal” or “Chicken Bird”?
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Approximately 100 pounds of ground beef hamburger
Chuck Roast = 20 lbs
Rolled Rump Roast = 5 lbs
Sirloin Tip Roast = 5 lbs
Stew Meat = 6 lbs
Ribeye Steak = 5 lbs
NY Strip Steak = 5 lbs
Sirloin Steak = 4 lbs
Tenderloin Filets = 3 lbs
Skirt Steak = 3 lbs
Brisket = 4 lbs
Short Ribs = 4 lbs
Soup bones with meat = 8 lbs
Total amount of beef in a half = 165-190 lbs
Approximate Freezer Space is 6 cubic feet
Approximately 200 pounds of ground beef hamburger
Chuck Roast = 40 lbs
Rolled Rump Roast = 10 lbs
Sirloin Tip Roast = 10 lbs
Stew Meat = 12 lbs
Ribeye Steak = 10 lbs
NY Strip Steak = 10 lbs
Sirloin Steak = 8 lbs
Tenderloin Filets = 6 lbs
Skirt Steak = 6 lbs
Brisket = 8 lbs
Short Ribs = 8 lbs
Soup bones with meat = 16 lbs
Total amount of beef = 335-380 lbs
Approximate Freezer Space is 12 cubic feet
Serves 6
Smoking a brisket is classic BBQ but it doesn’t have to be a difficult thing to do. Follow these simple steps and you will be smoking a great brisket in no time.
Prep Time: 15 min
Cook Time: 8 hrs
Cooking time: 6 to 8 hours (At 250°F about 1 to 1.25 hours per pound)
(resting time is an additional 1 to 2 hours)
By Gags
This is a very simple and flavorful grilling method to make a Chuck Roast that is tender and moist.
By Gags
Beef Temperature Guide:
Rare
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130ºF
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Remove at 120-125ºF
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Medium Rare
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140ºF
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Remove at 130-135ºF
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Medium
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150ºF
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Remove at 140-145ºF
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Medium Well
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160ºF
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Remove at 150-155ºF
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Well Done
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170ºF
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Remove at 160-165ºF
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