- Sep 4, 2011
- 9
- 10
Were having a crowd over today so at the local wholesale club I picked up the biggest hunk of meat I could find. 13.75 pounds of what I think was a bottom round flat (I threw the packaging away during prep yesterday) it had a nice fat cap on it so I (ignorantly) assumed it had some connective tissue for a good long slow and low. I figured id be slicing out rather than pulling it, but now I'm regretting bypassing the brisket.
I lucked out a month ago and found a beef clod at the local grocery store, my inaugural smoke with the new smoker, I just didn't give myself enough time four what should have been a twelve hour smoke plus a two hour rest. Wife and guests got impatient on a sunday night so I only got to smoke for maybe seven hours plus a half hour rest.
So anyway, yesterday I did the mustard slather, applied a coffee based store bought dry-rub, wrapped in saran, and refrigerated for twelve hours. Woke up at four a.m. and started my smoke. I'm using kingsford coal on my char-griller trio with the sfb. IT is currently 110 and she is coming off at 135. Foil wrap then towel and going in a dry cooler four at least two hours. I wil slice it with an electric knife and serve on hamburger buns with horseradish or a carolina vinegar hot sauce I made the other day.
I think I read every article on the entire internet about smoking lean beef, which is how I found this forum. Anybody else smoking on this holiday weekend?
I lucked out a month ago and found a beef clod at the local grocery store, my inaugural smoke with the new smoker, I just didn't give myself enough time four what should have been a twelve hour smoke plus a two hour rest. Wife and guests got impatient on a sunday night so I only got to smoke for maybe seven hours plus a half hour rest.
So anyway, yesterday I did the mustard slather, applied a coffee based store bought dry-rub, wrapped in saran, and refrigerated for twelve hours. Woke up at four a.m. and started my smoke. I'm using kingsford coal on my char-griller trio with the sfb. IT is currently 110 and she is coming off at 135. Foil wrap then towel and going in a dry cooler four at least two hours. I wil slice it with an electric knife and serve on hamburger buns with horseradish or a carolina vinegar hot sauce I made the other day.
I think I read every article on the entire internet about smoking lean beef, which is how I found this forum. Anybody else smoking on this holiday weekend?
