Chris Sherman
TVWBB Super Fan
Went to Costco and bought a 7 lb....what the hell is this???
Guess I'd better do some research and figure out what to do with this.
Almost no fat or marbling. This is gonna be a challenge.
As luck would have it, I'm thumbing through the latest Cook's Country and lo and behold -
"Inexpensive Roast Beef on the Grill"
Sweet...I'm in business!!
Has instructions for a kettle and gas...but of course it'll be much easier on the WSM.
Calls for a paste & wrap 24 hours before, an indirect cook with smoke, then a 30 min rest and finally a sear.
No problemo!
Friday (yesterday) morning I applied the fairly simple ketchup based paste, then wrapped in plastic and back in the fridge.
On Smoke Day started getting the WSM ready at around 10 am with KB minion and 2 chunks of oak.
Then on went the meat at 11.
No lid opening until IT 125*. WSM kept a steady 235* throughout.
Once target temp reached, off for a rest. Looks kinda strange.
I'm not too worried because at this time it gets a coating of oil and a final sear.
Ready to eat at 4:30pm.
Tender and juicy.
Almost no fat or marbling. This is gonna be a challenge.
As luck would have it, I'm thumbing through the latest Cook's Country and lo and behold -
"Inexpensive Roast Beef on the Grill"
Sweet...I'm in business!!
Has instructions for a kettle and gas...but of course it'll be much easier on the WSM.
Calls for a paste & wrap 24 hours before, an indirect cook with smoke, then a 30 min rest and finally a sear.
No problemo!
Friday (yesterday) morning I applied the fairly simple ketchup based paste, then wrapped in plastic and back in the fridge.
On Smoke Day started getting the WSM ready at around 10 am with KB minion and 2 chunks of oak.
Then on went the meat at 11.
No lid opening until IT 125*. WSM kept a steady 235* throughout.
Once target temp reached, off for a rest. Looks kinda strange.
I'm not too worried because at this time it gets a coating of oil and a final sear.
Ready to eat at 4:30pm.
Tender and juicy.
HAPPY WSM SMOKE DAY 2013 EVERYONE!!!!
