Seasoned this guy with 1% salt and dunked in 162° for 30 hours. Refrigerated for 4 days. Cleaned it up and dried it off and put a thin coat of yellow mustard for a binder. Seasoned with another 1% salt, lots of coarse black pepper and a light dusting of garlic powder. Put it on the smoker at 270° for 1.5 hours to bring it up to 160°. Since a lot of the moisture was already released during the sous vide, I decided to make a mopping sauce to baste this while on the smoker about every 45 minutes, just so the bark didn't turn to jerky. For that I did beef stock, BBQ sauce, a little apple cider vinegar, a few squirts of Bachan's Japanese BBQ sauce for added depth, and a tablespoon of butter for added richness. Words can't really describe how good this was. I wouldn't change a thing for next time.
by NoChinDeluxe
5 Comments
What kind of wood did you decide to smoke this with?
Looks great. What do you mean by 1% salt? I’d think that’s a 1% solution but sounds like it was sprinkled on
That last picture is making me super hungry! Nice work. Thanks for the details on the process.
Looks tender, but dry. Was it?
I did one like this a few weeks ago and it was great. Will definitely be doing them again this summer.
Great idea on the mustard before smoking. I resalted it a bit before I put it on the smoker and the bark was awesome but slightly salty. I bet your version would have been a better compromise. I’ll try that next time.