So I started off with a beef ball tip roast. I rubbed it with L&P thick wooshy and Pappy's Choice Seasoning.
I get these in 17-22 lb bags at Cash n Carry for $2.58 lb which is cheaper than tri-tip and just as good(if not better). Each bag contains 4-5 roasts.
Threw in a ziplock and into the fridge to rest and absorb the wooshy goodness for a few hours.
Next I mixed up some rub for a half pork loin that had brined over night in water, sugar, salt and some Pappy's. The other half is curing to become CB.
Took the pork loin out of the brine.
Rubbed with a light coat of mustard and the rub. Placed on the modified ECB(smokey joe bottom) and smoked over cowboy lump with almond and cherry for smoke.
After about an hour and a half I took off the ECB and placed it on a rotisserie over the gas grill. This way I get the smokey goodness as well as the nice exterior from cooking over an open flame.
Every 20 minutes or so I sprayed with apple juice.
The apple juice makes it glisten and gives a sweetness that compliments the rub.
Pulled at around 160 IT
After a rest I got down to slicing. The inside is not dry at all. Stayed very moist.
Bear View!
Oh yeah back to the ball tip since this is in the beef forum
The beef smoked in the MES at 230 with pecan for smoke. I place a foil pan with a little water to catch the dripping for dipping later. Smoked to an IT of 145. I like mine around 130 but I was cooking for mom and dad and they dont like it as rare.
After a rest I carved her up and it was time to grub.
Bear View! Actually toward the center there were some semi-bloody pieces that satisfied my cravings. A little cream horseradish and some Au Jus and I was good to go.
Thanks for looking.
I get these in 17-22 lb bags at Cash n Carry for $2.58 lb which is cheaper than tri-tip and just as good(if not better). Each bag contains 4-5 roasts.
Threw in a ziplock and into the fridge to rest and absorb the wooshy goodness for a few hours.
Next I mixed up some rub for a half pork loin that had brined over night in water, sugar, salt and some Pappy's. The other half is curing to become CB.
Took the pork loin out of the brine.
Rubbed with a light coat of mustard and the rub. Placed on the modified ECB(smokey joe bottom) and smoked over cowboy lump with almond and cherry for smoke.
After about an hour and a half I took off the ECB and placed it on a rotisserie over the gas grill. This way I get the smokey goodness as well as the nice exterior from cooking over an open flame.
Every 20 minutes or so I sprayed with apple juice.
The apple juice makes it glisten and gives a sweetness that compliments the rub.
Pulled at around 160 IT
After a rest I got down to slicing. The inside is not dry at all. Stayed very moist.
Bear View!
Oh yeah back to the ball tip since this is in the beef forum
The beef smoked in the MES at 230 with pecan for smoke. I place a foil pan with a little water to catch the dripping for dipping later. Smoked to an IT of 145. I like mine around 130 but I was cooking for mom and dad and they dont like it as rare.
After a rest I carved her up and it was time to grub.
Bear View! Actually toward the center there were some semi-bloody pieces that satisfied my cravings. A little cream horseradish and some Au Jus and I was good to go.
Thanks for looking.
