sudsandswine
Quintessential Chatty Farker
I wasn’t sure what I was going to cook for the fast food brethren throwdown, until I saw a commercial the other day which sealed the deal. This will be a 2 day process to cook the beef and then turn it into my creation tomorrow.
I got a bottom round roast and trussed it with some twine to make the shape a little more uniform
Then I decided I was going to brine it in some kosher salt overnight, so I salted it, wrapped in plastic, and stuck it in the fridge
This morning I took it out of the plastic, seasoned it with Oakridge BBQ SPOGOS, and then put it on the Mak 2* on the “smoke” setting, where it stayed until the IT read 128*
Tented it under some foil for a while and then sliced into it to check doneness and sample a piece.
Perfect rare/ med rare :thumb: it was quite tasty with the brine and then SPOGOS and smoke - wrapped in plastic again and into the fridge for final transformation into my clone tomorrow :becky:
I got a bottom round roast and trussed it with some twine to make the shape a little more uniform
Then I decided I was going to brine it in some kosher salt overnight, so I salted it, wrapped in plastic, and stuck it in the fridge
This morning I took it out of the plastic, seasoned it with Oakridge BBQ SPOGOS, and then put it on the Mak 2* on the “smoke” setting, where it stayed until the IT read 128*
Tented it under some foil for a while and then sliced into it to check doneness and sample a piece.
Perfect rare/ med rare :thumb: it was quite tasty with the brine and then SPOGOS and smoke - wrapped in plastic again and into the fridge for final transformation into my clone tomorrow :becky:
op2:
