PaSmoker
is one Smokin' Farker
- Joined
- Jul 14, 2008
- Location
- Yardley, PA
First try on "pit Beef"...2nd cook on the mini...5lb eye roast, trimmed and rubbed with a wet paste consisting of Todd's "Dirt", bourbon barrel smoked pepper, salt and paprika with some garlic powder too...mini with lump and small chunk of oak...ran at 325-350 until internal about 130, then "converted" back to WSJ and seared over coals for about 10 min with frequent flips to char (one of the great things about the mini, goes from smoker to grill in 3.5 seconds!)...sliced thin on slicer and piled high on ciabatta with a sauce of extra hot horseradish and mayo...never had the "real" sandwich in Baltimore, but if its close to this one, I'll make the 3 hour drive!...this will be in regular rotation...the bark was outstanding...
Rub applied:
Sear:
Resting....Good Char...
Rub applied:
Sear:
Resting....Good Char...