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I pulled this out of the freezer for dinner on Sunday. It was about 6.5 lbs after I cut some steaks off of it.
I splashed it with worcestershire and the dusted lightly with granulated garlic, black pepper and a little kosher salt.
I put it in the drum burning RO lump and a couple pecan chunks. I ran it close to 300 deg. for the first 45 minutes or so then throttled it down to about 220. There is also a dish of garlic drizzled in olive oil. Tender smokey garlic is the best.
A little while later. I pulled it when it hit about 140 internal then let it rest wrapped in foil a little while.
Here is a sliced pic. I normally like it a little more rare than this but it was still fork tender and very tasty!
I am already looking forward to a steak sandwich for lunch tomorrow.
I splashed it with worcestershire and the dusted lightly with granulated garlic, black pepper and a little kosher salt.
I put it in the drum burning RO lump and a couple pecan chunks. I ran it close to 300 deg. for the first 45 minutes or so then throttled it down to about 220. There is also a dish of garlic drizzled in olive oil. Tender smokey garlic is the best.
A little while later. I pulled it when it hit about 140 internal then let it rest wrapped in foil a little while.
Here is a sliced pic. I normally like it a little more rare than this but it was still fork tender and very tasty!
I am already looking forward to a steak sandwich for lunch tomorrow.
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