I'm starting to second-guess everything I've planned. From spice rubs to temperature, to foil or butcher paper. Now, it's what to serve it on. Snowflake rolls were my first plan. Now it's Hawaiian rolls. Ciabatta? I think ciabatta would be cost-prohibitive after the $$ I spent on the meat. I've made 4 different BBQ sauces, but now I'm thinking just mayo & horseradish.
I gotta stop thinking.
So, 30 hours or so ago I salted the beef and put it into the fridge uncovered. Today I'll add Meathead's Big Bad Beef Dry Rub and let that sit for a few hours. At 6:30 p.m. I'll put it on at 225° and let it go until 165°. Pull it off and wrap it in butcher paper. Plop it back on the grill until 205° then wrap it in a towel and put it into a cooler for a couple/3 hours for service at 1:00 p.m.
My current thoughts are to change it from paper to foil. And from a spice rub to just pepper and granulated garlic. Why did my husband rope me into doing this for his family? Thankfully there's a Caribbean trip coming our way in March. Ought to make up for this stress.
Suggestions?
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