I love beer can chicken. Ive done them both on the bbq and in the smoker. Maybe you gave me an idea for the weekend!
I forgot about this "corned eye of round" in the freezer and want to smoke it tomorrow. What is it you guys do when you do the fake pastrami ? Any other suggestions are welcome. I'd like to use it for slicing meat for sammiches.
Rinse off good and soak in water at least overnite....rinse again cook....dont use rub with salt in it
I used a bunch of those eye round things awhile back......much prefer the flat or point brisket...but run watcha brung
Using the charcoal insert today.....got a little unlit oak/hickory lump off to the right while I get half a chimney going
i did 2 with montreal seasoning and 2 with killer hogs some sweet rub o mine.....these are no flip....i only turned over the 2 on the pan for photo......generally dont flip steaks unless they thick
These bad boy sirloins have been brewing in the fridge since thursday night. Its a go later this afternoon.
21+ lbs. (packaged weight) of boneless pork shoulder. Out of the smoker after 4 hours . Will now foil it and roast another 6 hours at 250*. I know I have probably pizzed a few people off by doing 2 things "wrong". The first is going boneless. I actually find this to be a good thing because it allows you to season the inside of the meat in the nooks and crannies where the bone was cut away. Season the inside then string it up into a compact unit that cooks evenly. Then you can rub the outside as usual. The second is cooking the meat foiled as in Texas crutch. I will trade a little "bark" away in order to get meltingly moist meat any day! And this came out perfect. During the smoke process I sprayed the meat with apple cider and a little cider vinegar mixed. We sided the pork sandwiches with the usual tater salat and cole slaw. I used some of the leftover cider and vinegar to make the slaw. Every one took some home!
