Just done a 3 Kg rolled and tied joint of top rump of beef at 167F for 6 1/2 hrs on my Weber kettle with a smokenator. I covered it in a thick crust of Montreal Steak rub to prevent drying out. I did not use the Smokenator water bath. I put the thickest end of the joint closest to the fire. It turned out medium rare at the thick end and rare at the thin end.
i swear to god it was as tender, moist and melt in the mouth as forerib on the bone. I will definitely be doing it again!
To control the temperature, I cleaned the joint between kettle and lid to really reduce air leakage and did the felt tip marker trick on the bottom vent so that I knew when the vent was about 1/8th open. I used a Maverick ET-732 to monitor temp. The fluctuation was never greater than 5 F. Smokenators come in for some slating these days due to the appearance of the Slow 'n Sear but they still do a great job. My kettle is a 2001 Weber one touch Platinum with the table.
Although I grant you E.Coli and Salmonella can only be discounted at 160F/70C
I bet there is a lot of discussion to be had re: the temperatures quoted in this chart from Safaribooks online.
Glad it came out for you. The Old Man put Montreal on everything.
I didn't totally understand this sentence: "Smokenators come in for some slating these days due to the appearance of the Slow 'n Sear ..."
What did you mean by "Some slating" ???
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