Hi all.
Well i had my first smoke today. I got frustrated with my Big Cheif smoker , and went out an bought a great outdoors smokey mountain propane smoker last week.
Well today I decided to smoke a 7 lb NY strip Roast. (thats what my friend who processes her own cows calls it.) I used hickory which made the meat so delicious. I smoked at 225-230 degree until the roast got about 140 degrees. I then placed it in in a alluminium pan and covered it with foil until the roast hit 193 degrees.. 10.5 hrs total cook time.
I then placed it in a cooler for 30 mins. (next time I will keep it in the cooler for an hour.)
Well all I can saw is that it was delicious.. i could not keep my son away from it.
My question to all is do you place bar-b-que sauce on the side, or place it on at the tail end of cooking?
Jack
HRT_ATTACK
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Attachment 6905
Well i had my first smoke today. I got frustrated with my Big Cheif smoker , and went out an bought a great outdoors smokey mountain propane smoker last week.
Well today I decided to smoke a 7 lb NY strip Roast. (thats what my friend who processes her own cows calls it.) I used hickory which made the meat so delicious. I smoked at 225-230 degree until the roast got about 140 degrees. I then placed it in in a alluminium pan and covered it with foil until the roast hit 193 degrees.. 10.5 hrs total cook time.
I then placed it in a cooler for 30 mins. (next time I will keep it in the cooler for an hour.)
Well all I can saw is that it was delicious.. i could not keep my son away from it.
My question to all is do you place bar-b-que sauce on the side, or place it on at the tail end of cooking?
Jack
HRT_ATTACK
Attachment 6902
Attachment 6903
Attachment 6904
Attachment 6905