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Alienator |
It's been a while and I had a craving for some smoked beef. Tastes amazing!  SIG556 Classic P220 Carry SAS Gen 2 SAO SP2022 9mm German Triple Serial P938 SAS P365 FDE Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it" | ||
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| Partial dichotomy |
Looks amazing! SIGforum: For all your needs! Imagine our influence if every gun owner in America was an NRA member! Click the box>>>  | |||
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| Alienator |
It tasted even better  Thanks!SIG556 Classic P220 Carry SAS Gen 2 SAO SP2022 9mm German Triple Serial P938 SAS P365 FDE Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it" | |||
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| Throwin sparks makin knives  |
What cut of beef. Brisket?? | |||
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| Fire for effect |
Eye round is an excellent cut of beef for smoking! I love it's flavor when cooked slow and easy to medium rare, obtaining the char that you have on yours, and picking up the flavor of the smoke. I usually marinade mine for several hours first in balsamic and red wine vinegar, oil, lemon juice, soy sauce, and black pepper. Outstanding! "Ride to the sound of the big guns." | |||
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| A day late, and a dollar short  |
Nicely done sir! ____________________________ NRA Life Member, Annual Member GOA, MGO Annual Member | |||
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| Like a party in your pants  |
Whats a good way to cook that type of cut? | |||
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| Alienator |
Danke sehr! I smoked it at 225 degrees and set the probe for an internal temperature of 145 degrees. I used to do briskets but they are a real pain because you have to deal with the stall and a 10+ hour cook time. Top/bottom round, eye round, etc. are super easy to smoke and take 4-5 hours usually. Just as flavorful and sometimes more so because the fat content. SIG556 Classic P220 Carry SAS Gen 2 SAO SP2022 9mm German Triple Serial P938 SAS P365 FDE Psalm 118:24 "This is the day which the Lord hath made; we will rejoice and be glad in it" | |||
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| 186,000 miles per second. It's the law. |
That looks great! Is the Sig Forum cookbook still under construction, anyone know? | |||
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