dutchca
Apr 26th, 2009, 08:52 PM
MMMM...BBQ season is on us again.
I wanted to try smoking beef in my BK Grill and did it ever turn out great! I brined the roast in a mixture of cider and red wine vinegar, some water, salt and various spices for 24 hours and smoked between 225 and 275 for about 2.5 hours. I finished it off at about 500 for 5 minutes, just to get a nice bark. Roast was cooked to an internal temperature of 155 and rested for about 10 minutes before slicing.
Great flavour, wife loved the outside crispy bark - tasted a lot like a real good jerky.
Here's a pic, shows the smoke ring really nice:
http://img25.imageshack.us/img25/8603/0000250.jpg
I wanted to try smoking beef in my BK Grill and did it ever turn out great! I brined the roast in a mixture of cider and red wine vinegar, some water, salt and various spices for 24 hours and smoked between 225 and 275 for about 2.5 hours. I finished it off at about 500 for 5 minutes, just to get a nice bark. Roast was cooked to an internal temperature of 155 and rested for about 10 minutes before slicing.
Great flavour, wife loved the outside crispy bark - tasted a lot like a real good jerky.
Here's a pic, shows the smoke ring really nice:
http://img25.imageshack.us/img25/8603/0000250.jpg