Man, this thing makes some good meat. You just gotta let it work. Had a pretty small Choice flat cut (4.5lbs) that normally my wife would braise in the oven, but I decided to take a shot at smoking it. Was a little nervous at the outset because it wasn't a packer and was a little more trimmed than I would've liked, but the little smokey mountain got 'er done. Here are some pixx:
Ayyy, there's the rub.
After a few hours and a couple of mops:
After abt 8 hours on smoker (250 avg cook temp, abt 195 internal) and two hours foiled in cooler.
Sliced and done. Juicy, tender, delicious. A little homemade bbq sauce and away we go.
Still not getting real well-defined smoke ring, but after reading some discussions around here, I may be getting the external meat temp up too soon at the outset, or maybe not enough wood, or meat is too warm going on smoker. Not sure, but I'll keep playing with it. Taste has been great though so far on everything I've made.
Ayyy, there's the rub.
After a few hours and a couple of mops:
After abt 8 hours on smoker (250 avg cook temp, abt 195 internal) and two hours foiled in cooler.
Sliced and done. Juicy, tender, delicious. A little homemade bbq sauce and away we go.
Still not getting real well-defined smoke ring, but after reading some discussions around here, I may be getting the external meat temp up too soon at the outset, or maybe not enough wood, or meat is too warm going on smoker. Not sure, but I'll keep playing with it. Taste has been great though so far on everything I've made.
