Came out really good – everyone at the get together had seconds some even thirds and commented it was the best they've ever had. Used the weber xl600 and scoured the internet for videos and recipes and sort of took what I felt was the best advice from all of them. Smoked at 230 until internal temp of 165-170, spraying with apple juice, then wrapped and cooked to 205, and finally let rest for an hour and a half in a closed cooler.
Interested to see what people think the bark and the ring, but mostly bragging about my first try hahaha.
by Eltron6000
3 Comments
That’s a lot of cash on the line. Smoked at too low of a temp for proper fat rendering, but if the people were pleased, you win 🥇
Good work 👍
I did beef rib tips at 250 to 195 internal. I bumped it to 275 to finish. No wrap. I use one part apple cider vinegar to 3 parts apple juice and spritz after the first hour every 45 minutes. I will probe them for doneness, but I sauced once they officially pass 201 degrees. I rested them in foil for 20-30 minutes, waiting for burgers to cook. I’m not waiting too long to eat.
I’ve been experimenting with my pellets. Right now I like using TSC BBQ pellets in the hopper, and then using a smoke tube to add more smoke. Last night I did some lamb shoulder steaks at 275 with some charcoal pellets in a smoke tube. I cooked to 155 internal, then used a propane torch to sear them. They came out amazing.