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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask! He returns all questions . . . . . . . |
I have cooked many hogs on my cooker and now would like to try beef.i've always enjoyed steamship round but i'm not framiliar with large cuts of beef.please advise me on this and prep and cooking on my indirect smoker cooker .
Hi Fur,
I would start with a whole sirloin tip roast or a chuck. Trim all the extraneous fat and scraps, rub well with a mixture of 1 T. salt, 2 t. each garlic and onion powder, 1 t. each ground bay, ground thyme, fresh ground black pepper. Put the meat on a rack over a shallow pan with about 1/2" water to keep the first drippings from burning. Cook at 350° until the center reaches 130° then take it off and let it sit for 12-15 minutes while you deglaze the pan and correct the seasonings. Slice thinly across the grain and serve the AW Juice on the side.
Have fun,
Smoky
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