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!
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
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" ???
...
Comment