Did not feel like traveling 25 miles to little beirut(baltimore) to get a real packer(restaurant depot) and found a 7.89 pound angus flat with a tad bit of point to it.
Rubbed with a little seasoned salt,celery salt,Lots of malabar b.pepper,garlic and onion powder and ground bay leaf...
She was 6.5 pounds after trimming fat and a odd ball hunk of point..
Smoked at 225 degree for 2.5 hours and put in pan and foiled.Opened vents till she rode at 275 degree for another 1 hour 45 minutes...
Never checked internal,but she passed the probe test at this point.
Took some beef stock and drippings mixed up and gave her some pizaz before coolering 3 hours..
Ready to slice....
I saved the thicker part toward point for later meals and had some of the thinner flat with beans,canned tomato,chile powders blah-blah from garden....Forgot which pepper powder i used,but she had a kick...
Rubbed with a little seasoned salt,celery salt,Lots of malabar b.pepper,garlic and onion powder and ground bay leaf...
She was 6.5 pounds after trimming fat and a odd ball hunk of point..
Smoked at 225 degree for 2.5 hours and put in pan and foiled.Opened vents till she rode at 275 degree for another 1 hour 45 minutes...
Never checked internal,but she passed the probe test at this point.
Took some beef stock and drippings mixed up and gave her some pizaz before coolering 3 hours..
Ready to slice....
I saved the thicker part toward point for later meals and had some of the thinner flat with beans,canned tomato,chile powders blah-blah from garden....Forgot which pepper powder i used,but she had a kick...