Blackened
is one Smokin' Farker
I changed it up at the last minute and marinated in teriyaki over night and just pushed in some Montreal Steak Seasoning and a little garlic salt in the morning..
Got the UDS dialed in at 225 with a mixture of oak and hickory and put it on..
Went and played golf and about 4 hours later it was still locked in at 235..
Shortly thereafter it reached 165 and I foiled for the stretch run and brought it up to 195, wrapped in towels and rested for about an hour and a half in the cooler..
Total cooking time was about 5 1/2 hours.. Very moist and tender, but it cooked a little to fast to pull, which is fine because I had already decided not to..
Not as big of a smoke ring as I would have liked.. I'm thinking with the leftovers I will slice thin and bring to temp in the oven with au jus (spelling?) for french Dips..
Got the UDS dialed in at 225 with a mixture of oak and hickory and put it on..
Went and played golf and about 4 hours later it was still locked in at 235..
Shortly thereafter it reached 165 and I foiled for the stretch run and brought it up to 195, wrapped in towels and rested for about an hour and a half in the cooler..
Total cooking time was about 5 1/2 hours.. Very moist and tender, but it cooked a little to fast to pull, which is fine because I had already decided not to..
Not as big of a smoke ring as I would have liked.. I'm thinking with the leftovers I will slice thin and bring to temp in the oven with au jus (spelling?) for french Dips..
