Well, I finally got around to trying one of these today, and I don't think that it turned out half-bad for a first attempt. I started out with a not-very-impressive cut (it's Angus, but WHERE'S THE MARBLING?? Oh, well):
Then I rubbed it with some pretty standard stuff (except my salt was hickory-smoked), wrapped it, and put it in the fridge overnight:
- 1 T CBP
- 1 T onion powder
- 1 T kosher salt
- 2 t garlic powder
- 1 t paprika
Next day, into the smoker at 220-230* with Hickory dust in the AMNS fired up on both ends:
Getting foiled at 165*:
Slicing this one, so I pulled it at 195* and allowed it to rest for 1 - 1.5 hours in the foil. It finished with a nice color:
And here's the money shot:
It was a little bit on the dry side (not too much), but it was plenty tender and tasty. The gravy more than made up for the dryness, though. I made it from left-over brisket juices, and let me tell you guys something right now: that stuff is COMPLETELY OFF THE HOOK!!! All of the flavors from the brisket and its marinade (red wine, worcestershire, etc.) are packed in there, and it's some of the best, if not THE best brown gravy that I've ever had.
Anyway, I have a biscuit left so it's time for a midnight snack!