I picked up this # 2.5 piece of meat because it was on sale yesterday. When I came here to see what to do with it, remember I'm new to smoking, I found the best way to do it is some degree of rare. My wife and I aren't fans of pink meat, so I came up with an alternate plan.
Into a zip lock bag with rub and apple juice about 1/2 hour ahead of time.
11:15 this morning I put it on the UDS 30 @ around 250, by 1:30 IT was 156 and a little resistant to the Maverick probe, Ok getting tough just like is predicted.
Into a foil pan with more apple juice and some raspberry bbq sauce, got the uds to settle down around 225.
Let it go until just now around 5:00, Couldn't get it out of the pan except in pieces, saved the drippings, back on the uds out to the pan, around 300F for about 15 minutes for a little more smoke.
For my taste it's one of the best things I've done so far. Really liking the uds.
If you can't read the bottle it is A1 Cracked Peppercorn Dry Rub and I used some of my own mix. The raspberry bbq sauce is from a local reasturant.
Matt
Into a zip lock bag with rub and apple juice about 1/2 hour ahead of time.
11:15 this morning I put it on the UDS 30 @ around 250, by 1:30 IT was 156 and a little resistant to the Maverick probe, Ok getting tough just like is predicted.
Into a foil pan with more apple juice and some raspberry bbq sauce, got the uds to settle down around 225.
Let it go until just now around 5:00, Couldn't get it out of the pan except in pieces, saved the drippings, back on the uds out to the pan, around 300F for about 15 minutes for a little more smoke.
For my taste it's one of the best things I've done so far. Really liking the uds.
If you can't read the bottle it is A1 Cracked Peppercorn Dry Rub and I used some of my own mix. The raspberry bbq sauce is from a local reasturant.
Matt
