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Well....I think I screwed up. I put the chuckles on and tried the hot and fast method at 275. I put them on at 2:55 and and at 6:40 they are at 203 and 210. I wrapped at 190 just to loosen them up a bit. Part of each roast is toothpick tender and other parts are still a bit tough. I think...
Here is the dry rub with no sauce. It was prolly one of the best dry rub t-loins I have done
Here is a sauced one
Hope that helps! Post a picture of it if you have one. Thanks!
Shelton
It is probably just it starting to form bark. Was it nice and juicy in the middle but dry to the touch on the outside? If so, that is normal. I usually put a light coat of sauce on them about 15 min before they are done. If you want a moist outside, you could try wrapping them at about...
Went a different route than SPOG. I ran home quick and pulled them out. They still smelled like fresh beef and were not tacky. I wanted to use a higher salt content rub so I put EVOO on the meat and used big poppa double steak rub. I have used it on ribeyes and also on smoked London broil and...
Thanks for all the info folks! I'm gonna open them up this morning and do the smell test. If they smell good, I will rub them down with SPOG and wrap them back up. If I can take off work early today, I might even try to smoke them tonight. With my SPOG I do equal parts on all and usually...
So I bought 2 chuck roasts last Friday night with the intention of smoking them Saturday morning. Well that didn't happen and they have been in the fridge ever since and I forgot about them. They are still in the wrap from SAMS and the sell by date was the 22nd on the label. My...
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