- Nov 7, 2018
- 795
- 2,600
Been craving some smoked meat lately and had a nice 2.5lb piece in the freezer. Took it out yesterday to defrost. Got up this morn and gave it a good rub with some coffee rub I made a week or so ago.
2 tablespoons coarse salt
2 tablespoons instant coffee
2 tablespoons garlic powder
2 tablespoons smoked paprika
1 tablespoon pepper
1 tablespoon crushed coriander
1 tablespoon onion powder
1 teaspoon chili powder
1/2 teaspoon cayenne
Let that sit in the fridge for a few hours, come about 300p, I fired up the MES to 225 and threw in some apple chips and into the smoker it went. I forget even at 225, to get the meat to 133-135 doesnt take long, took about an hour and 15 mins to get to 135 then onto the grill for a nice sear
Gave a sear om each side and pulled it off the grill at or about 138, figured carryover would get me to 145ish.
Wrapped it in foil for a good rest and at dinner time (6p) it had hit 144 and was starting cool back down and sliced it at probably 117. Ibhad a towel over the 2 layers of foil, should of left the towel on a lil longer for heat retention.
Toasted up some Martins tater rolls, threw some pieces of bags of curly fries and tots in the oven, added some fresh sliced mozzerella and dinner was served.
This was tender ans juicy, was able to cut the meat with my fork. It really diidnt need the cheese or roll, straight on a plate with a bit of juice from the rest is all it needed.
2 tablespoons coarse salt
2 tablespoons instant coffee
2 tablespoons garlic powder
2 tablespoons smoked paprika
1 tablespoon pepper
1 tablespoon crushed coriander
1 tablespoon onion powder
1 teaspoon chili powder
1/2 teaspoon cayenne
Let that sit in the fridge for a few hours, come about 300p, I fired up the MES to 225 and threw in some apple chips and into the smoker it went. I forget even at 225, to get the meat to 133-135 doesnt take long, took about an hour and 15 mins to get to 135 then onto the grill for a nice sear
Gave a sear om each side and pulled it off the grill at or about 138, figured carryover would get me to 145ish.
Wrapped it in foil for a good rest and at dinner time (6p) it had hit 144 and was starting cool back down and sliced it at probably 117. Ibhad a towel over the 2 layers of foil, should of left the towel on a lil longer for heat retention.
Toasted up some Martins tater rolls, threw some pieces of bags of curly fries and tots in the oven, added some fresh sliced mozzerella and dinner was served.
This was tender ans juicy, was able to cut the meat with my fork. It really diidnt need the cheese or roll, straight on a plate with a bit of juice from the rest is all it needed.
