first time smoking beef (pictures included)

Hello everyone,

It was a warm Saturday so I decided to smoke some meat.

I started with a part of veal we call here the "house of kidney" I don't know what it is called over there of your side.

I applied some magic dust rub and then into the double barrel smoker


Every 40 min I mop it with a little with some rub in beer


Midway


Then added some butter and my own meat sauce, wrapped it in foil and back into the smoker


After IT reached 170F I took it out for some glazing into the oven


Then into the plates




The money shot!!


Cheers