Howdy Chowhounds
Got another of my weird UK 4lb point ends hitting the smoker tomorrow. Strange things happen with these grass fed bad boys here. November I pulled it out at 180F, rested for 1h 20 and it was seriously good. February, same piece of beef, same weight, took it out 197F rested the same time and tough but still full of flavour.
Now, there should be some consistency I reckon. Same butcher, same herd, same hanging time and as you can see, this sucker has some serious marble. I reckon I'll cook it until 185F this time before taking it out and resting. Bizarre thing is that these guys are 8 - 9hrs cook time which makes a mockery of the 1h 20 per lb right! Any thoughts pardners?
Got another of my weird UK 4lb point ends hitting the smoker tomorrow. Strange things happen with these grass fed bad boys here. November I pulled it out at 180F, rested for 1h 20 and it was seriously good. February, same piece of beef, same weight, took it out 197F rested the same time and tough but still full of flavour.
Now, there should be some consistency I reckon. Same butcher, same herd, same hanging time and as you can see, this sucker has some serious marble. I reckon I'll cook it until 185F this time before taking it out and resting. Bizarre thing is that these guys are 8 - 9hrs cook time which makes a mockery of the 1h 20 per lb right! Any thoughts pardners?
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