I pulled out 4 roasts, bottom and top rounds. My cousin pulled out 4 roasts as well for me to cure and smoke. I put these to cure Last Friday, flipped them every day to equally distribute the cure.
I pulled them out last night, rinsed, dried, then wet the surface with brandy for the coriander/black pepper coating to stick. Put them on a grate over a sheet pan in the fridge overnight to dry the surface to accept smoke.
Got them in the smokehouse rolling cherry/hickory to them now. Gonna smoke low 125-130*F for 4 hours, then increase the heat to 160*F to finish @130*F INT.
I pulled them out last night, rinsed, dried, then wet the surface with brandy for the coriander/black pepper coating to stick. Put them on a grate over a sheet pan in the fridge overnight to dry the surface to accept smoke.
Got them in the smokehouse rolling cherry/hickory to them now. Gonna smoke low 125-130*F for 4 hours, then increase the heat to 160*F to finish @130*F INT.
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