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What cut of beef.
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
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Thanks for the input. My ID on cuts is not really good. Anyone have ideas on roasting this for sandwiches. I've been brining this with salt and sugar and then smoking it for a while. Now reading from here, just salt overnight and then roast and smoke
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BTW, and FWIW, Scoregonzo, the 125-130 is for rare, but I think most like rare for sammies. If you prefer better done, adjust the temps accordingly. Just allow about 5*F increase in temp while resting.
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