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Old 05-04-2014, 07:30 PM   #28
Kathy's Smokin'
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Join Date: 08-16-11
Location: Guelph, Ontario, Canada

The beef cut I'm smoking to slice thin for the pho is new to me. It's from the half traditionally-raised and pastured steer I bought last autumn where I had a nice chat with the butcher for special smoking cuts. He marked "steak tail" on the paper and "smoke" below that to give me the heads up it was tough and fatty. I didn't know what a steak tail was but the package looked like a small roast so I thought it was good for a few bowls of pho. Was I surprised to see it unfold into a flat, deeply-grained piece of meat! Looks a bit like brisket. I've been smoking it for about 2 hours now and the temperature is around 170F. I'm not sure if I'm getting a good temperature reading, though, because it feels very soft….. as in raw. I've got my digital going into the thickest part sideways so it should be correct but somehow I'm not feeling sure. Pull it and take a look, right? Okay.
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