I'm just getting around to posting this smoke from the first of November, dry-aging and making the jus were a first for me, ...we have the benefit of learning from some great chefs and cooks here at SMF so I must give credit where it is do to Chef JimmyJ for walking me through it, with all the excellent help we have here I have gone from carbonizing meat to surprising myself with the tasty results of what comes of of my smoker and grill.
Started out with a 11 pound Silver Farms farm raised New Zealand rumsteak (sirloin roast) rubbed with Montreal Steak Seasoning and into the fridge to dry-age.
Here it is out of the fridge, the seasoning was absorbed into the meat, we don't have cheese cloth so I used pareo cloth to wrap it with, worked fine.
Chef JimmyJ said to let the veggies smoke dry for an hour before adding the liquid to intensify the smoke flavor, ...this is interesting, BunnyLov Baby carrots from my home town of Bakersfield, CA, celery from Salinas, Ca, yellow onions from Washington state and some kind of re-hydrated 'shrooms from China, here they are soaking up some mango and Hickory (chunks from Ace hardware) smoke in my WSM, ...talk about an international smoke!
This is the strange part, ...put the roast on with an IT of 53°, dome temp of 250° and grate temp of 235°, while I was waiting the hour to add the liquid the IT climbed to 90° in 38 minutes, at the 1 hour mark I added the liquids set the vents and waited to make certain the temp held steady. Thinking I had a 6-7 hour smoke Mrs JPT and I went to the store, when we came back the roast had been in the smoker less than 4 hours (3 3/4) and the IT was at 148°, here is the roast out of the WSM.
Here's the jus, smelled and tasted good.
Sliced off some meat for some French dips, beautiful color, excellent flavor, it was the first time using hickory and we like the taste.
Here's a close up for all of you that want to drool.
Not much of a smoke ring, but it sure was good, sorry no plated pics, it smelled so good we were picking at the slices, I strained the jus and put some in a small bowl, sliced a baguette and we ate it just like that.
I was using my Maverick for IT and my Thermopen to verify the temps, boiled some water and they both tested good, just goes to show all pieces of meat are different, ...a 11 pound Sirloin Roast with an IT of 148° in 3 3/4 hours and, ....I will be dry-aging again in the future, it sure was good.
Thank you Chef JimmyJ and all the rest of you that have taught me so much and made my smoking experience enjoyable and thanks for looking at my Q-view,