Hi. I'm planning to smoke a topside tomorrow - my first smoke of the year. I'm anxious not to overcook it - last time I followed the temps on the Weber thermometer and it was way over cooked for my tastes. I like it fairly rare - not bloody, but very pink in the middle.
I plan to cook on a fairly high temperature - 350° F- should I be aiming to take the meat off at about 125° internal temp and rest for 30 minutes?
Or higher?
Any advice most welcome!
Also, last spring I found the charcoal from the previous summer rather sluggish. I've put the bag in a warm place - should that work or is it safer to buy some new??!!
Thanks,
Andrew
I plan to cook on a fairly high temperature - 350° F- should I be aiming to take the meat off at about 125° internal temp and rest for 30 minutes?
Or higher?
Any advice most welcome!
Also, last spring I found the charcoal from the previous summer rather sluggish. I've put the bag in a warm place - should that work or is it safer to buy some new??!!
Thanks,
Andrew