Not certain if I messed this up or it actually was the steer. Would like your opinion regarding how I ran the smoke and if it was my process that caused it to be tough.
- Approx 7.5 lbs boneless rib-eye.
- Removed what silver skin was visible, left majority of the fat since it was not even close to totally covering but did heavily score what there was (cross-hatched).
- Used a SPOG rub on all sides and let it sit in fridge for 3 hours wrapped in saran.
- MAK w/hickory pellets (note actual grate temp next to meat was 25° higher than settings mentioned below), meat on upper grill grate.
- SMOKE (185°) for 1 hr, then
- bump to 205° for 3 hrs, temp probe put in middle on meat at hr #3
- bump to 225° for 1.5 hrs.
- Pulled meat at IT of 140° and let sit for 20 min. Temp rose +2°.
Temp probes are calibrated. Using 3rd party Thermoworks alarm. Again note: my MAK runs 25° hotter at the upper grate than the pellet boss setting & built in box probe.
Sliced and noticed it took some effort even with a very sharp carving slicer. Meat looked very good! Medium pink throughout. Flavor was great but WOW meat required a significant chew. No fat or internal strands in the main section. Solid pure pink meat, couldn't ask for better, just plain tough.
So, was it me, or did I unfortunately stumble onto a disgruntled steer?
Edited by schlotz - 7/21/15 at 7:55am