First time trying this. Got a great deal on this hunk of beef so I scooped one up. I didn’t trim it down, just slapped some seasoning on overnight and threw it on to smoke at 250 for about 5 hours. I think I pulled it off a few minutes late bc it wasn’t med-rare, right at medium. It was still tender and the fat rendered beautifully. Would smoke with a mesquite pellet next time, this was with Costco blend so the smoke flavor was mild. Had good crust and everyone earned their clean plate award.
by MobileIndication3949
1 Comment
Personally I’m not a fan of the texture of fat*, but damn does that look good.
*note: I haven’t had much meat with well-rendered fat on it in a long time, and only got a good pellet grill yesterday.