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Discussion in 'Beef' started by chubbybro1, Mar 18, 2016.
. Rather then by it to eat I decided to make my own. Hope it tastes as good as it smells.
Looks good so far!
I have a question. Pull it between 175 and 180 and then steam till reaches 200 or just pull it let it rest the slice it?
Steaming it will make it more moist. I have left it on the smoker until 200-205, without steaming it because I like the bark. I guess it depends on how I feel. Either way it will be good.
You are a mountain of good info. I am smoking a couple of corn beef flats I picked up at the store today for a church pot luck tomorrow. With the rub I put on there it should have a killer bark, and I thought steaming would ruin it. Glad to hear you have done it without steam.