Hey everyone, I’m a new member here and have only been smoking meats for about 10 months since I got my first smoker (a Weber Smokey Mountain). The only beef I’ve done before was a brisket, which turned out really well. I wanted to try something new and the butcher recommended beef blade, so I bought it. I later found out that there were different types of blade cuts so I called to ask what exactly this one was and was told that given it’s weight (over 3kg) that it’s the actual blade itself, not a seperate cut like oyster blade, bloar blade, etc. I’m still very new to smoking so I’m wondering how to approach this cook?
My thoughts were to smoke it at say 225 to 250F until it hits the stall in that 160F range, then put it in a foil pan, add some liquid and put it back in the smoker at about the 275F range until it reaches an internal temperature of around 205F so I can rest it and make pulled beef. Does that sound anywhere near what I should be doing? If so, should I cover it in foil once I add the liquid to the tray, or just put it back in unwrapped?
My thoughts were to smoke it at say 225 to 250F until it hits the stall in that 160F range, then put it in a foil pan, add some liquid and put it back in the smoker at about the 275F range until it reaches an internal temperature of around 205F so I can rest it and make pulled beef. Does that sound anywhere near what I should be doing? If so, should I cover it in foil once I add the liquid to the tray, or just put it back in unwrapped?
