Smoked 180 for the first 45 minutes with hickory and mesquite. Finished it off at 225 until it reached 127 degrees. Seared it in my cast iron skillet with butter for about 1.5 minutes a side. Rested and hour sliced and served! Was incredible.
* used Heath Riles garlic butter rub and some Ava ado oil
by BBQ_American
4 Comments
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That looks amazing!
Most underrated cut of meat to smoke of them all.
Most people on this sub know, but I have yet to see it on a menu at any smokehouse/restaurant that wasn’t Brazilian.
I never thought of smoking one, guess what I’m doing later