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Ultra Low and Slow!

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    Ultra Low and Slow!

    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!

    #2
    pictures.................................?

    Comment


      #3
      Sorry mate, to get a picture now would require a Gastroscopy! Definitely next time tho'.

      Comment


      • MBMorgan
        MBMorgan commented
        Editing a comment
        Uh-oh ... let's hope this doesn't give Jerod Broussard any ideas ... ...

      • Jerod Broussard
        Jerod Broussard commented
        Editing a comment
        I'm working on it. Thermoworks is really slacking in this department.

      #4
      Wow, that is ultra low and slow. I've never even thought of doing this. Nice Work.

      Comment


        #5
        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.

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          #6
          We recommend you DON'T cook at temps below 200 F for food safety reasons.

          Comment


          • Dewesq55
            Dewesq55 commented
            Editing a comment
            I was pretty sure this was coming.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            Yep... was going to say.

          #7

          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.

          Comment


            #8
            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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            • Potkettleblack
              Potkettleblack commented
              Editing a comment
              Queen's English for "Harsh criticism." e.g. Sous vide burgers get lating from people who have never had them.

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