Hey gang, I need advice cooking something I haven't cooked before: Beef Bottom Sirloin Butt.
Its a mighty big hunk of meat, about 15-18lbs I guess, that may have to be partitioned to fit on the WSM.
If you didn't guess, my Smoke day will at work cooking this thing, a pork loin and we have a large turkey. Oh my.
The loin I'm thinking grill and then cook indirect until done. Not sure about the bird.
The Bottom I want to cook overnight with a simple rub I can get at the store since I'll actually be pressed for time. Go figure.
What do you think? Any and all advice will be appreciated. Thanks.
Its a mighty big hunk of meat, about 15-18lbs I guess, that may have to be partitioned to fit on the WSM.
If you didn't guess, my Smoke day will at work cooking this thing, a pork loin and we have a large turkey. Oh my.
The loin I'm thinking grill and then cook indirect until done. Not sure about the bird.
The Bottom I want to cook overnight with a simple rub I can get at the store since I'll actually be pressed for time. Go figure.
What do you think? Any and all advice will be appreciated. Thanks.