Recent content by C Corne

7 and a half hours on the smoker, internal temp hit 130°F on both roasts. Wrapped in a pan so I can oven sear them in about 90 minutes.

Tony, for the recipe it's really what you like. I like "A butt rub, for Jane" on anything. That recipe is in the TVWBB forum. Some beefeaters are P&S only. So, the rub is cooks choice. I did low and slow (225°F target) for the duration. The pull temp was 200°F for the clod . The clod heart...

Here are the two roasts after 3 days of refrigerator drying. Too big to stay on one level, so the smaller of the two is on the bottom rack of WSM. I was supposed to set an alarm to take them out of the fridge at 2 AM to take the chill off, but didn't. So all probed up the center was as 45 deg...

Hey Tim, if you haven't done a beef clod, I recommend it! We hosted an engagement party for our oldest child in July. I decided to do a couple of pork butts (10 pounds each) and a shoulder clod (21 pounds). I put the pork on the lower level of the WSM, and the beef on the upper level. For the...

We will have 33 people at the house Sunday, and will be serving 30# of rib roast and a spiral cut ham. The rib roasts will be smoked at around 200 deg on the 22.5" Smokey Mountain, then reversed seared in the oven. The beef was rubbed Thursday. The plan was to cook these in the oven, but the...

Brisket Going to try to do right by this Prime packer brisket!;) https://photos.google.com/share/AF1QipNaZ5ZnRfc9kBfHTlBJslGTSD5H__AU5XRMf-gzV28bjB_6TGjlOkcxxt8_EyXFBA/photo/AF1QipNUpGcLk_YzcoUCkBYF-HBq6wPAreFHV9zqebda?key=M0M3NW53Z2FQdjBHTUtZTlRNRWk5YkZLS19ITXFB...