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Soooo, how much smoke ring is enough? - Page 2

post #21 of 29
Wow look nice I bet it real soft like butter .
post #22 of 29
Thread Starter 
Quote:
Originally Posted by canales View Post

Wow look nice I bet it real soft like butter .


Thanks.  No, not that soft.  I pulled it at about 195° so it was still sliceable.  As you can see, the ends were starting to crumble a little, but it was fork tender.  Much better results than in my ECBicon14.gif

post #23 of 29
And the taste I bet was wonderful . What rub did you use if you don't mind me asking
post #24 of 29
Thread Starter 
Quote:
Originally Posted by canales View Post

And the taste I bet was wonderful . What rub did you use if you don't mind me asking


Basic SPOG with just a bit of Cayenne powder and a pinch of fresh dried Rosemary from our garden.  Had some fresh picked maters with it too and it was gooooood!  Still have a few slices in the fridge and will have that for dinner after while.

It makes all the difference in the world when you have a smoker that maintains even heat without having to constantly stoke it or poke and prod the fire and adjust dampers.  How I ever dealt with the ECB two door box I'll never know!

post #25 of 29
I hear you Gona try it next time with the rosemary thanks
Keep on smoking...
post #26 of 29

i have a erec.....oh wait cant say thatpolice2.gif

post #27 of 29
Thread Starter 
Quote:
Originally Posted by canales View Post

I hear you Gona try it next time with the rosemary thanks
Keep on smoking...


Go easy on the Rosemary as a little goes a long way.  Add a small amount to your rub and do the sniff test.  Add just a bit at a time until you reach the level you want.  We grow our own and dry it, so it is a bit more potent than the store bought stuff

post #28 of 29
Thanks
post #29 of 29
Thread Starter 
Quote:
Originally Posted by canales View Post

Thanks


Dang that looks good!drool.gif

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