Smokin' some Bottom Rounds today! Today's smoke was first inspired by SQWIB's recent forum post. See here...
http://www.smokingmeatforums.com/t/142760/jack-daniels-pit-beef-by-sqwib
I took a stab at it a couple of weeks ago and it turned out pretty good. I wanted the meat cut thin, but all I had available to slice with was my electric knife, so getting my thin slices was difficult. My last smoke, see here...
http://www.smokingmeatforums.com/t/145955/first-time-shoulder-chuck-roasts
Since then, I visited a Cabelas store and have upgraded to an actual meat slicer, which I will be breaking in for the first time this evening. So without further a do, here is the Q-View!
INJECTION:
Concentrated Beef Base
RUB:
The rub, I found on another post, which I am trying for the first time today. For the original post, see...
http://www.smokingmeatforums.com/t/125800/best-coffee-based-rub-for-brisket
The Cayenne, I just dehydrated and crushed today from my garden. However, instead of 2 Tablespoons, I only used 1, because my Cayenne's are pretty hot this year.
1/2 Cup Coffee Grounds (I used Wegman's Seattle Dark Roast - My favorite morning coffee!)
1/2 Cup Cocoa Powder
1/2 Cup Turbinado Sugar
1/2 Cup Coarse Sea Salt
2 Tbs Cinnamon
2 Tbs Cayenne (I used only 1Tbs)
THE MOP/SPRITZ:
The Mop, I will be spritzing with my hand held pressure sprayer (I highly recommend getting one of these!) The mop is actually SQWIB's recipe, which can be found on the above mentioned forum posting.
1 Cup Soy Sauce
1 Cup Worst Sauce
1+ Cup Jack Daniels (Add more to Kick It Up A Notch - Recommended)
12 oz Coca Cola
THE SMOKE:
I am smoking on a WSM with Kingsford Original Charcoal and Hickory Wood Chips. I plan to smoke in the 230 range. I anticipate the smoke taking up to three hours. I will spritz the meat with the mop every 20-30mins. The meat will be pulled between 130 and 140 IT. I want them to be Medium-Rare. Once I pull them, I will wrap them in foil at room temperature for about an hour then transfer to a fridge for another 2 hours before slicing them.
I am not 100% positive on the exact time that I started, but I know that it was about 1.5 to 2 hours ago. Right now the current IT is about 120. Here are some pics as of now...
Will continue with more Q-View...
http://www.smokingmeatforums.com/t/142760/jack-daniels-pit-beef-by-sqwib
I took a stab at it a couple of weeks ago and it turned out pretty good. I wanted the meat cut thin, but all I had available to slice with was my electric knife, so getting my thin slices was difficult. My last smoke, see here...
http://www.smokingmeatforums.com/t/145955/first-time-shoulder-chuck-roasts
Since then, I visited a Cabelas store and have upgraded to an actual meat slicer, which I will be breaking in for the first time this evening. So without further a do, here is the Q-View!
INJECTION:
Concentrated Beef Base
RUB:
The rub, I found on another post, which I am trying for the first time today. For the original post, see...
http://www.smokingmeatforums.com/t/125800/best-coffee-based-rub-for-brisket
The Cayenne, I just dehydrated and crushed today from my garden. However, instead of 2 Tablespoons, I only used 1, because my Cayenne's are pretty hot this year.
1/2 Cup Coffee Grounds (I used Wegman's Seattle Dark Roast - My favorite morning coffee!)
1/2 Cup Cocoa Powder
1/2 Cup Turbinado Sugar
1/2 Cup Coarse Sea Salt
2 Tbs Cinnamon
2 Tbs Cayenne (I used only 1Tbs)
THE MOP/SPRITZ:
The Mop, I will be spritzing with my hand held pressure sprayer (I highly recommend getting one of these!) The mop is actually SQWIB's recipe, which can be found on the above mentioned forum posting.
1 Cup Soy Sauce
1 Cup Worst Sauce
1+ Cup Jack Daniels (Add more to Kick It Up A Notch - Recommended)
12 oz Coca Cola
THE SMOKE:
I am smoking on a WSM with Kingsford Original Charcoal and Hickory Wood Chips. I plan to smoke in the 230 range. I anticipate the smoke taking up to three hours. I will spritz the meat with the mop every 20-30mins. The meat will be pulled between 130 and 140 IT. I want them to be Medium-Rare. Once I pull them, I will wrap them in foil at room temperature for about an hour then transfer to a fridge for another 2 hours before slicing them.
I am not 100% positive on the exact time that I started, but I know that it was about 1.5 to 2 hours ago. Right now the current IT is about 120. Here are some pics as of now...
Will continue with more Q-View...
