Pepper Stoudt Beef Guidelines
Can anyone give me an idea of time & temp for pepper stoudt beef. I understand it's done when it's done but I'm trying to plan a meal for next Sunday's 1:00est Bears vs. Vikings game. I'm using a WSM with ROL charcoal & cherrywood. Planning on cooking to an internal of 165F & then foiling until 200-205F. Basic Rub of salt & pepper. Thanks in advance!
WSM 18.5/Weber Kettle 22.5/Maverick ET-732/ Flyer Orange Thermapen/iProvokeSmoke