I thought these would make a great change of pace from the typical chuckie smoke. Besides, we're still working on leftover pulled Round Sirloin Tip, so a change is in order. I've done my own cuts of Beef CSR's before, but the Underblade sounded really enticing with all it's marbling...hmm, kind of like the brisket point...kinda of like burnt ends...hmmmmmmmmmmmmmmmmmmmmm...anyway, I just couldn't help it! LOL!!!!!
Slice 'em up nice and thick and started tossing the rub on before I grabbed a pic:
A Jap & Cayenne based rub...yep, it's friggin hot too:
My most recent mod to the Gourmet...I raised the lower smoke chamber grate to within 4" of the upper grate using custom fitted heavy gauge chrome-plated wire hanging from the main grate support brackets...it gets it away from the water pan so the meat gets less steam and more smoke, so now I can smoke 2 grates of meat at once :
And some no-salt Red Bell Pepper Rub for the less adventerous eaters in the house:
Oh, hickory smoke wood and a target temp of ~215-220* for today.
Smoke was on @ 1:15 pm and dinner's @ 6:00, so if you can make it, come on over...or, up...or, down, or however it works out for ya! LOL!!!!!!!!!
Finish in about 5 hours anyway...I'll see just how close to burnt ends they come out like.