HeSmellsLikeSmoke
somebody shut me the fark up.
- Joined
- Apr 2, 2007
- Location
- Warren...
First attempt at very high heat beef smoking on the Medium BGE was a 3.6 lb. CAB Chuck. EVOO with Pepper and Kosher salt rub. OiK Joe's Lump, with mesquite chunks, Minion loaded. Plate Setter for indirect cook at 400 degrees.
Verdict: Outstanding with great bark akin to burnt ends, very tender and beefy flavored. Very easy cook. Will become a mainstay here.
Here it is on Egg with drip pan underneath.
At one hour internal temp was 130 degrees
At two hours internal temp was 175 degrees
At two and a half hours internal temp 190 degrees . Pulled to wrap in foil and rest for two hours.
Chunked cowboy style and sauced ready to serve
Plated
Verdict: Outstanding with great bark akin to burnt ends, very tender and beefy flavored. Very easy cook. Will become a mainstay here.
Here it is on Egg with drip pan underneath.
At one hour internal temp was 130 degrees
At two hours internal temp was 175 degrees
At two and a half hours internal temp 190 degrees . Pulled to wrap in foil and rest for two hours.
Chunked cowboy style and sauced ready to serve
Plated