Hi guys so planning my first cook on my new 47 wsm, I don't want to jump in with an expensive brisket but do like the sound of a low and slow maybe pulled beef, I've seen a 1.7kg silverside slow roasting joint, basically my question is , what do I do, cooking temp, internal temp for pulled , I've got some A&O dirty cow rub ill put on it
Edward, over here in the States, that cut is called a rump roast (different than what is called a rump roast in the UK!) It's a pretty lean cut, and probably would do well either cooked to a 130'ish temp for some sliced roast beef (rare/med rare), or it might benefit from a wet cooking environment in a recipe like Pepper Stout Beef. Would love to hear what you end up doing with it, and how it turns out for you! If you can find a chuck roast, that's a really nice cut for some shredded beef, too (and should be relatively inexpensive.)
