Leeper
Full Fledged Farker
I woke up this morning and just felt like cooking up a big chunck of beef.
One small problem, I have no idea what I really should be doing with it.
I headed out arround 7 to Cash and Carry and bought what looked like the nicest hunk of choice beef I could find, all 24lbs of it. Once I got it home I figured that I should probably only cook half of it to start with, the rest went into the freezer.
I rubbed half of it down with some Skippy P's and tossed the whole thing into the Treager @ 225 arround 8:30.
My goal would be to slice this and serve as sandwhiches, so I ask all of you. How high should I take this temp wise and should it sit in foil for a couple hours before I slice it?
Thanks.
One small problem, I have no idea what I really should be doing with it.
I headed out arround 7 to Cash and Carry and bought what looked like the nicest hunk of choice beef I could find, all 24lbs of it. Once I got it home I figured that I should probably only cook half of it to start with, the rest went into the freezer.
I rubbed half of it down with some Skippy P's and tossed the whole thing into the Treager @ 225 arround 8:30.
My goal would be to slice this and serve as sandwhiches, so I ask all of you. How high should I take this temp wise and should it sit in foil for a couple hours before I slice it?
Thanks.