- Jun 15, 2013
- 12
- 10
Last Wednesday I rubbed a 16 pound angus down with my super secret rub injected with beef broth, wrapped and put in the fridge. Friday night at midnight it went in the gas smoke hollow at 210, with a 75/25 hickory/cherry smoke. Fat cap was perfect, 1/2 inch across the whole point and flat, didn't even have to trim it.
Pulled it off after 15 hrs at 210, IMT of flat was 175. It plateaued at 162 for about four hours, then climbed to 175 in an hour. put it in a pan and made a foil tent and let it rest in the oven for 2 hrs before slicing.
The flat was tender enough to cut with a fork, and plenty moist. point was pull apart tender. Family was happy, but I was beaming like a proud papa.
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Pulled it off after 15 hrs at 210, IMT of flat was 175. It plateaued at 162 for about four hours, then climbed to 175 in an hour. put it in a pan and made a foil tent and let it rest in the oven for 2 hrs before slicing.
The flat was tender enough to cut with a fork, and plenty moist. point was pull apart tender. Family was happy, but I was beaming like a proud papa.
Sent from my iPhone using Tapatalk
