Started smoking this Sunday morning at 6:00 after being prepped Friday night, rubbed with olive oil, salt, pepper, onion and garlic powder and into the fridge. Smoked in the GOSM at 228° for 16 hours, took it out to be chopped into burnt ends as per Dutch's instruction at 192°. I just had to taste it after smelling it cooking on the back porch all of those hours, it was fantastic!
I decided I wouldn't chop it but rather use is in sandwiches, I put a drip pan under it with some beef broth like ronp does and I have a lot of au jus.
Mrs JPT was off work this morning so I scrambled some eggs and cut off some of the meat to go with them, ...she agreed we should use it for French Dip sandwiches. When I smoke a chuck, prepped the same way, we use that too for sandwiches and this is so much more tender and flavorful.
I don't know it it is a point, but it is sure tasty and I will be smoking more of them.
Thanks for the help and looking at my Q-view.
Gene
I decided I wouldn't chop it but rather use is in sandwiches, I put a drip pan under it with some beef broth like ronp does and I have a lot of au jus.
Mrs JPT was off work this morning so I scrambled some eggs and cut off some of the meat to go with them, ...she agreed we should use it for French Dip sandwiches. When I smoke a chuck, prepped the same way, we use that too for sandwiches and this is so much more tender and flavorful.
I don't know it it is a point, but it is sure tasty and I will be smoking more of them.
Thanks for the help and looking at my Q-view.
Gene