You and me both, my friend.... ribeyes (my favorite cut of beef)...
You and me both, my friend.... ribeyes (my favorite cut of beef)...
Fantastic. Made me want a steak or roast beef sandwich (instead of the roasted vegetable flatbread I had for dinner).For our Sunday pool time I smoke an eye of round.
After an overnight dry-brine:
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50/50 dijon/spicy brown mustard binder with Bad Byron's Butt Rub applied and ready for the smoker:
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The results were seriously juicy, tender, and flavorful:
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Couldn't stop this one from free-range grazing:
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I was so close to putting on my deli slicer for sammiches!Fantastic. Made me want a steak or roast beef sandwich (instead of the roasted vegetable flatbread I had for dinner).
Great looking beef. I could nosh on that all day.I'm starting to get fairly consistent with eye of round so next time I might try injecting it to see if it makes any improvement but for now my family and friends really enjoy it so I don't want to change it too much. Hopefully I can get it just a little more tender without losing moisture.
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Thank you for the amazing explanation and tips.Welp, aside from smoking pipes here in Texas, we smoke a lot of meat. My bbq partner and I have won a handful of bbq cookoffs and as always, the secret is time.
Texas style is season with salt/pepper (and some occasional lawrys season salt).
Smoke at 225-250 1 hour per pound.
Wrap at 165 with unwaxed butcher paper.
Rest at 165 for 4-12 hours.
Keep your fat trimings and throw them on the smoker as well. They will render out and you should poor over your brisket when you wrap it, after you rest it.
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Note the small cast iron pot there, I throw some trimmed brisket fat in there to rendor while the brisket cooks.
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Then strain the fat into a jar to pour on the brisket later.
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Wrapped at 165.
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Growing up, I didn't care for chicken. Mom would always by breasts, which I would drown in sauce. Once on my own, I picked up some thighs since they were cheaper. Mind blown.Some chicken thighs on the Weber View attachment 329570