I picked up a nice hunk of TT today (3.8lbs, wasn't on my budget but at a little over $4/lb I couldn't resist) and plan on cooking it tomorrow or Thursday. It's untrimmed, so I expect it to come in at about 3 - 3 1/4 lbs after trimming. What will make this piece an interesting challenge is the physical shape and size of the muscles in relation to each other.
One piece is decidedly thicker than the other at the join point, easily over 3", closer to 3 1/2" I would say. The other is about 2" or a little more.
I'm going to try to take advantage of the temperature differential in my COS along with the "heat shadow" effect and place the hunk in the middle of the grates with the thick end closer to the firebox. I'll keep the meat probe in the "thinner" one at first, then start checking back and forth when it hits about 90 - 95 degrees to get a feel for how much the two sections are apart from each other. I plan on keeping the cooking chamber at no more that 225 at dead center on the grates, and might take it down to 200 - 210 (using lump so this isn't hard.)
I anticipate that even with the thick end a bit closer, it might well be behind the other section as it approaches 115. If that is not the case then I'll move the whole thing back to my normal cook zone at the far end.
When it is time to sear (about 120), I'm going to get some flame going in the firebox by using small diameter mesquite kindling. I'll have the lid open at this point on the cook chamber so I can respond quickly to internal temp readings. I'll use the high temp from the flames to sear by rotating the hunk as needed.
I'll try to get pics of the process along the way.
Are there any obvious flaws in my thoughts other than this is going to be a royal PITA to control when taking the final temp to 130 in both sections?
PS - As for the rub, that will be my basic beef rub but a much lighter coating than what I use on brisket. Garlic salt, black pepper, dill weed, mustard powder and celery seed. I may or may not put a pinch (literally) of chipotle pepper in the mix, too.
One piece is decidedly thicker than the other at the join point, easily over 3", closer to 3 1/2" I would say. The other is about 2" or a little more.
I'm going to try to take advantage of the temperature differential in my COS along with the "heat shadow" effect and place the hunk in the middle of the grates with the thick end closer to the firebox. I'll keep the meat probe in the "thinner" one at first, then start checking back and forth when it hits about 90 - 95 degrees to get a feel for how much the two sections are apart from each other. I plan on keeping the cooking chamber at no more that 225 at dead center on the grates, and might take it down to 200 - 210 (using lump so this isn't hard.)
I anticipate that even with the thick end a bit closer, it might well be behind the other section as it approaches 115. If that is not the case then I'll move the whole thing back to my normal cook zone at the far end.
When it is time to sear (about 120), I'm going to get some flame going in the firebox by using small diameter mesquite kindling. I'll have the lid open at this point on the cook chamber so I can respond quickly to internal temp readings. I'll use the high temp from the flames to sear by rotating the hunk as needed.
I'll try to get pics of the process along the way.
Are there any obvious flaws in my thoughts other than this is going to be a royal PITA to control when taking the final temp to 130 in both sections?
PS - As for the rub, that will be my basic beef rub but a much lighter coating than what I use on brisket. Garlic salt, black pepper, dill weed, mustard powder and celery seed. I may or may not put a pinch (literally) of chipotle pepper in the mix, too.
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