3.25 lbs Flat
Rubbed with:
2 T Shallot pepper
2 t Four Pepper Blend
1 t Onion powder
1 t Garlic powder
1 t smoked paprika
1/2 t rosemary
1/2 t thyme
1/2 t anise
1/4 t coriander
1/4 t cumin
1/4 t cayenne
1 t Chicago Steak Seasoning (Penzey's)
1 t BBQ of America (Penzey's)
1/2 t coffee
2 T salt
1 T sugar
1 T brown sugar
1 T Turbinado Sugar.
Smoked with pecan at 250-275 degrees.
1:30 fat cap down
1:10 fat cap up
Removed at 175 IT
Brushed with beer and patted with brown sugar.
Foiled and returned to smoker.
:35 fat cap down
:25 fat cap up
Unfoiled and returned to smoker.
:15 each side.
Removed when probe inserted nicely.
IT = 190-195 degrees depending on where inserted.
Refoiled and coolered :45
Sliced
Served with Cold Smoked White Cheddar, Dill Cucumbers, Cole Slaw, and Quinoa.
Rubbed with:
2 T Shallot pepper
2 t Four Pepper Blend
1 t Onion powder
1 t Garlic powder
1 t smoked paprika
1/2 t rosemary
1/2 t thyme
1/2 t anise
1/4 t coriander
1/4 t cumin
1/4 t cayenne
1 t Chicago Steak Seasoning (Penzey's)
1 t BBQ of America (Penzey's)
1/2 t coffee
2 T salt
1 T sugar
1 T brown sugar
1 T Turbinado Sugar.
Smoked with pecan at 250-275 degrees.
1:30 fat cap down
1:10 fat cap up
Removed at 175 IT
Brushed with beer and patted with brown sugar.
Foiled and returned to smoker.
:35 fat cap down
:25 fat cap up
Unfoiled and returned to smoker.
:15 each side.
Removed when probe inserted nicely.
IT = 190-195 degrees depending on where inserted.
Refoiled and coolered :45
Sliced
Served with Cold Smoked White Cheddar, Dill Cucumbers, Cole Slaw, and Quinoa.
