Mark_E
TVWBB Super Fan
Did these Tuesday night - sorry, a little behind on the posting.
Once again, really nice day, gotta take advantage. Haven't had weather like this since November.
Choice angus. Wood was cherry and hickory chunks. Used a water pan and a drip pan. I had dry brined it the night before, then applied a salt free rub (Meathead's Big Bad Beef Rub recipe from the amazing ribs site) just before putting it on the smoker. Started it at 225. It stalled at 147, so I double wrapped it tight in HD foil. Hardly any drippings in the drip pan, just a few drops, which is good - it means the juices are still in the hunk of beef. I kept moving the cooker temp up as the meat temp increased. I use what I call the 100 degree rule - keep the cooker temp at meat temp plus 100 so that it will move along. At this point, it was five o'clock, so naturally I poured myself a Double Dog. Since it was so nice, I sat on the front porch in the rocker, sippin' my beer, watching the smoker temp out back with my thermoworks smokex4 receiver. Some guy drove by in a Comcast van and looked at me and waved at me. I waved back. I'm probably the first guy he's seen sitting on a front porch in months. When the meat hit 205, I shut everything down so that the fire would die, and just left the wrapped beef in the smoker to hold. The meat crept up to 209, then began to back down. Kept it in there several hours. Meanwhile, it got chilly so I went inside. I cut up some peppers and onions and threw them, with some olive oil, in my cast iron half-moon pan which happens to be the biggest pan I have. I actually cooked them on the kitchen stove top - gas. Propane actually. On low. Like lower than lowest. Meat eventually dropped down to 140. I took it inside, unwrapped it and sliced it up. Lots of juice in the foil. I sliced it gently on the board with a very sharp knife. I skimmed the fat, then poured the juice into the meat. Served. My wife liked the beef a lot but said I "burned" the peppers. lol Yes, I could have cooked them a little less, but they certainly were not burnt and didn't taste burnt. I called them "heavily caramalized." Next time I'll cook them less. And no, I did not apologize! For cryin' out loud!
Once again, really nice day, gotta take advantage. Haven't had weather like this since November.
Choice angus. Wood was cherry and hickory chunks. Used a water pan and a drip pan. I had dry brined it the night before, then applied a salt free rub (Meathead's Big Bad Beef Rub recipe from the amazing ribs site) just before putting it on the smoker. Started it at 225. It stalled at 147, so I double wrapped it tight in HD foil. Hardly any drippings in the drip pan, just a few drops, which is good - it means the juices are still in the hunk of beef. I kept moving the cooker temp up as the meat temp increased. I use what I call the 100 degree rule - keep the cooker temp at meat temp plus 100 so that it will move along. At this point, it was five o'clock, so naturally I poured myself a Double Dog. Since it was so nice, I sat on the front porch in the rocker, sippin' my beer, watching the smoker temp out back with my thermoworks smokex4 receiver. Some guy drove by in a Comcast van and looked at me and waved at me. I waved back. I'm probably the first guy he's seen sitting on a front porch in months. When the meat hit 205, I shut everything down so that the fire would die, and just left the wrapped beef in the smoker to hold. The meat crept up to 209, then began to back down. Kept it in there several hours. Meanwhile, it got chilly so I went inside. I cut up some peppers and onions and threw them, with some olive oil, in my cast iron half-moon pan which happens to be the biggest pan I have. I actually cooked them on the kitchen stove top - gas. Propane actually. On low. Like lower than lowest. Meat eventually dropped down to 140. I took it inside, unwrapped it and sliced it up. Lots of juice in the foil. I sliced it gently on the board with a very sharp knife. I skimmed the fat, then poured the juice into the meat. Served. My wife liked the beef a lot but said I "burned" the peppers. lol Yes, I could have cooked them a little less, but they certainly were not burnt and didn't taste burnt. I called them "heavily caramalized." Next time I'll cook them less. And no, I did not apologize! For cryin' out loud!
