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Glued "oh my god sammies"

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rip

rip

Smoking Fanatic
Original poster
Oct 25, 2007
505
10
Somerville, Tennessee
Yes they are that good, Glued needs an award for these. I did just like he said and OMG. I injected with butter and a little rub, then put the rub on the meat and seared it. Put it on the smoker and after 2 hours put it in a pan and back in the smoker, 7 hours later it hit 180 and brought it in. After it rested for an hour I put it on the slicer and the rest is OMG.
http://i157.photobucket.com/albums/t79/RIP57/DSCF0230.jpg
http://i157.photobucket.com/albums/t79/RIP57/DSCF0231.jpg
http://i157.photobucket.com/albums/t79/RIP57/DSCF0232.jpg
http://i157.photobucket.com/albums/t79/RIP57/DSCF0236.jpg
http://i157.photobucket.com/albums/t79/RIP57/DSCF0237.jpg
 
RIP, that looks FANTASTIC!!!
PDT_Armataz_01_34.gif
 
Since we're talkin' injecting beef, what's everyone's take on direction of injection. Meaning: "with the grain", "against the grain", "awe, who the heck care's, fill it up and make it drip!" Does it matter? I usually follow the latter of the 3.

Nice lookin' chuck, BTW.
 
I would think it does not matter much, Geek. Either way the meat is going to expand along the grain to make room for the forced in liquid. Hmmm perhaps against the grain would allow the injection hole to close more readily... allowing less to leak out? Just a hypothesis in the SWAG vein ;{)
 
HEY RIP what is your ambient temp probe plugged in looks like a tattor if so why thanks man that does look great
 
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