Rusty Kettle
Babbling Farker
Yep. I picked up Beef Cheek meat. Looks like SirPorkalot beat me to it lol.
I found them at walmart and thought to myself well its cheap beef and according to google similar to brisket in that it needs a long time to cook. So I picked up 2 packs.
Got the 270 Smokers Sumo fired up with Embers briquettes and Western Wood hickory and apple wood for smoke.
The beef trimmed up but alot of fat and silver skin. The fat is the thick useless junk. Thick like brisket fat before trimming it down. So almost 1/3 of the weight is trimmings and useless.
So since most people described it like brisket I used Smokin' Hoggz Rub recipe from Secrets to Smoking with the Weber Smokey Mountain Cooker and other Smokers by Bill Gillespie. Looks like the book is cheap now too. Google it and pick it up. I love the book. The recipe for rubs and sauce alone makes the book worth it.
I also injected it with beef bone broth. I thought it probably could use some help to stay juicy. Pics to follow eventually.
I found them at walmart and thought to myself well its cheap beef and according to google similar to brisket in that it needs a long time to cook. So I picked up 2 packs.
Got the 270 Smokers Sumo fired up with Embers briquettes and Western Wood hickory and apple wood for smoke.
The beef trimmed up but alot of fat and silver skin. The fat is the thick useless junk. Thick like brisket fat before trimming it down. So almost 1/3 of the weight is trimmings and useless.
So since most people described it like brisket I used Smokin' Hoggz Rub recipe from Secrets to Smoking with the Weber Smokey Mountain Cooker and other Smokers by Bill Gillespie. Looks like the book is cheap now too. Google it and pick it up. I love the book. The recipe for rubs and sauce alone makes the book worth it.
I also injected it with beef bone broth. I thought it probably could use some help to stay juicy. Pics to follow eventually.