roast

Hi, in the Christmas week i tried to cook a new beef cut, new for me. Beef top blade roast slow smoked in my Smoker Joe, my MiniWSM. In Italy is traditionally used to make broth or braised. 4,8 lb. Light injection with light salted beef broth. I've applied a rub and slow smoked for 10h at 220°F...

This harks back to an old Chinese method. I've steamed duck before smoking or roasting it, with excellent results. It's used here instead of brining for extra-moist meat and crispy skin. Jacques Pépin's Steam-Powered (Steamed and Roasted) Turkey Who is going to be the first to try it? Rita