Been way too long since I've posted on here...
So, my parents, from Minnesota, were in town last week and made a dish called "Chizlet"! I may have mispronounced or misspelled, but I'll explain. Chizlet is is sirloin steak cubed, seasoned and grilled. Very tasty. (you can google the recipe?
Anyway, got me to thinking...the admiral and I like burnt-ends (see where this is going?); however, we almost always get some stomach issues when we eat it...so today I took a 3lb top round roast, cubed ~3/4" x ~3/4", put my brisket rub on it and let them smoke in an aluminum pan for about 2-2.5 hours @ 250˚. Once looking brown, I pulled all the cubes out and placed in another new aluminum pan (one cold just drain too?)...added some of my maple BBQ sauce and placed back in smoker for another 4-6 hours.
End result: Makes very tender and succulent meat candy...not quite burnt ends, but a close approximation...at 1/2 the time.
This is what's left!
So, my parents, from Minnesota, were in town last week and made a dish called "Chizlet"! I may have mispronounced or misspelled, but I'll explain. Chizlet is is sirloin steak cubed, seasoned and grilled. Very tasty. (you can google the recipe?
Anyway, got me to thinking...the admiral and I like burnt-ends (see where this is going?); however, we almost always get some stomach issues when we eat it...so today I took a 3lb top round roast, cubed ~3/4" x ~3/4", put my brisket rub on it and let them smoke in an aluminum pan for about 2-2.5 hours @ 250˚. Once looking brown, I pulled all the cubes out and placed in another new aluminum pan (one cold just drain too?)...added some of my maple BBQ sauce and placed back in smoker for another 4-6 hours.
End result: Makes very tender and succulent meat candy...not quite burnt ends, but a close approximation...at 1/2 the time.
This is what's left!
