Beef hump smoked

[Parshooter]

Set the smoker at 225, trimmed and rubbed with HGH beef rub, threw the hump on at 8:40 am. Put the trimmings in a pan to render down some. Poured the rendered fat on top and put some beef broth in the foil boat, wrapped at 165, 3 pm. Took it to 205 and it probed nicely. Rested in a thermal bag for a couple hours and was ready to go. Turned out very good. Somehow I poked a hole in the foil wrap and some of the liquid escaped, will use a pan next time.

 

[DRKsmoking]

Looks great , and love the smoke ring and the crust on that.

David

 

[Parshooter]

Oh yeah. It has a very beefy flavor, sliced nicely as you can see, no crumblin' and was moister than it looks. Will def do this again.

 

[normanaj]

Looks very good.

 

[mneeley490]

I can just imagine the look on my butcher's face when I ask, "Have you got any beef hump in today?"