- Joined Dec 23, 2017
Rubbed it down with SPOG, overnight uncovered in the fridge, allowing to warm up a bit and will follow civilsmoker's advice (275 till the IT is 155ish, wrap it tight with double layer of foil then put back on at 295 till IT is 190 – 195 for slicing and 205 for pulling. 3-4 hours total +\- for a 1.5 inch chuck).
This will by my 4th smoke in the MB Thermotemp (3 have been successful...we're not gonna talk about that HUGE spatchcock chicken as my 1st smoke).
We'll see...will be my 1st time even TASTING smoked beef other than sausages.
As you were... :)