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Its a cut from the Topside... So in your terminology is like a top round. Its a single muscle so no connecting tissues.

Hi Guys, I'm aware I haven't been around for a few weeks but I've still been smoking! At the weekend just gone I smoked a 4lb salmon cut piece of beef over whisky oak. It took about 9 hours. I didnt use any heavy rubs, just salt, vegetable stock powder, onion powder, garlic powder and a little...

I now also have a little shelf

The intention is to smoke in there during the British winter....

My wsm has a house 😊

Yup. I've noticed this too. Weber provide a water pan for the WSM. I put water in it. It helps regulate temperature. If you don't, it tends to run hot. Other people put sand or ceramic in. I keep it simple.

That looks lovely. I'm preparing to make my own bacon in next few weeks. I'm in the UK, here we use loin to make back bacon. You'd probably call it Canadian or Irish bacon. I could do American streaky bacon using belly, but I'd rather use the loin. I just need to look for a reliable dry cure...

These look good Brian. I'm a Brit, but I make blue tacos quite often. I make my own with azul flour. You've just reminded me one of my projects was to do pulled pork or brisket for tacos. I must get back onto it🌮

How do you rate the performance of your meater plus? I have one and really struggle with the range. I need to leave the base station right next to the WSM. The wireless range then only just reaches my kitchen. I bought a thermopro TP08 and it's much better. I can sit in my living room or...

Yup, in the U.K. a mincer is a grinder. what you call ground beef we call mince, or minced beef.

Hi Angry, That sounds like bad news. I did quite a bit of research before I took the plunge and bought my smoker. I watched lots of YouTube videos, perhaps I overthought it but I agree with everything that’s been said about the Weber Smokey mountain. It’s temperature control is top class. what...

Thank you 😀

Oh OK... That's what we would call silverside. I'll check tomorrow as I'm planning a trip to the butchers...

Hi Guys, A few weeks ago I smoked a small topside joint ( I think in the US it's called Top Round?) in the WSM. I've read some articles about poor smoke rings in the WSM so wanted to share a photo as I was quite proud... The joint was injected before smoking which kept it moist and was given...

Nope, seems OK.... Not salty at all really

It's just come off the smoker. I've put in on the steamer now...

Hi Guys. After 16 days I've taken the beef from the cure

I've just checked it. At its thickest point it's 9cm. So I might get away with 7-10 days?

Hmmm... This is a 95/5 ratio. Might take a little less then.

Yeah it's a difficult one.. I might leave it 7-10 and give it a good soak to remove any excess saltiness