Please, can any of the meat cutters here identify this cut of beet?
It comes from New Zealand and it’s called a Boneless Beef PS- Rump, in French it's called Bœuf Rumsteak, it weighs 10 ¾ pounds.
I inject them with beef bouillon, Worcestershire, onion and garlic powder and leave them in the fridge over night, I smoke them at 220°, this one took 4 ½ hours to cook and I took it off at an internal temp of 145°, wrapped in foil and placed in the cooler.
Sorry no Q-view,
Thanks,
Gene
It comes from New Zealand and it’s called a Boneless Beef PS- Rump, in French it's called Bœuf Rumsteak, it weighs 10 ¾ pounds.
I inject them with beef bouillon, Worcestershire, onion and garlic powder and leave them in the fridge over night, I smoke them at 220°, this one took 4 ½ hours to cook and I took it off at an internal temp of 145°, wrapped in foil and placed in the cooler.
Sorry no Q-view,
Thanks,
Gene