- Sep 5, 2013
- 221
- 90
Cold smoked with two trays of cob, hickory, and apple dust(about 7 hours total). Left uncovered in my walk-in cooler(aka my garage) while waiting for the weather to break. Cooked in my BGE at 250-300 til IT of 155. Left uncovered again for 3 days for smoke to mellow and penetrate. Sliced into a few steaks and the rest sliced thin for sammies. The flavor was outstanding. As with the sirloin roast this was easy peasy and yummy.