- May 14, 2015
- 25
- 13
I have a newly broken in 18.5 inch WSM with sand in the water pan.
I (meaning my family) have porked out on ribs and pork roasts and have found pig to be very forgiving. I love how easy it is to control the temperature compared to my previous smoker. I now want to move on to beef.
Last year I "learned" to smoke on a heavily modified Brinkmann “ECB” smoker. Again, pork was easy but the three times I attempted beef it was disastrous. The results, at best, can be compared to dried out smoked shoe leather.
I would appreciate pointers. I will be smoking a 6-8 pound top sirloin roast next weekend. Should I brine it and inject it or just use a rub? Mop? Should I foil the roast late into the smoke? What wood will compliment the beef? What heat should I aim for and for how long?
Cheers,
Bill
I (meaning my family) have porked out on ribs and pork roasts and have found pig to be very forgiving. I love how easy it is to control the temperature compared to my previous smoker. I now want to move on to beef.
Last year I "learned" to smoke on a heavily modified Brinkmann “ECB” smoker. Again, pork was easy but the three times I attempted beef it was disastrous. The results, at best, can be compared to dried out smoked shoe leather.
I would appreciate pointers. I will be smoking a 6-8 pound top sirloin roast next weekend. Should I brine it and inject it or just use a rub? Mop? Should I foil the roast late into the smoke? What wood will compliment the beef? What heat should I aim for and for how long?
Cheers,
Bill