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Unread 08-04-2011, 05:12 PM   #9
Got rid of the matchlight.
Join Date: 09-11-08
Location: Central Missouri
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In hindsight, the resting period did seem a little short (I reread the NT post and it gave a range, with 30m being on the low end). With all this talk about tempermental cuts, I also believe the trimmed fatcap may have contributed. I bought the steak at walmart and they blacked out the fat side, so I couldn't gauge how much fat there was (I was actually worried it was all fat and I was wasting good money). Too many variables, will have to just try it again and make a note of what, if anything, I changed.

In the mean time I'm also researching smokers in the $200 - $250 range. WSM 18" looks good, but I'm wondering if a propane one would be easier since I don't really have too much time to master this craft . I saw some posts of how easily a propane smoker will hold 225F and it's tempting to go that route...
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