dewmanshu

iTrader: (4)

Hardly any fat or collagen. I know you should cook it like a roast, braised and internal temps of 180 to 190, but I want to smoke this bitch. Never done one or really seen any body talk about smoking one.

I plan to keep it simple, marinate/rub tonight, smoke tomorrow until internal temps are 125* (guessing a 6lb'er would take about 2 hours). I am thinking cherry wood but I don't have any. I wonder if mesquite will be okay. Let rest, slice her thin, pour some gravy on them and enjoy.

Anybody have any better ideas?

dewmanshu

iTrader: (4)

[IMG][/IMG]

texasglock23

iTrader: (1)

Never done one, how was it?

cammed00

iTrader: (2)

Looks good

dewmanshu

iTrader: (4)

You have to slice it really thin. I put a simple au jus gravy over them as well. It was really good. The meat is so lean the smoke flavor pretty much stays on that outside ring. But the taste was good. Maybe some injection would help some flavors to get in it. You have to eat as soon as it rests. Once it cools, eh, not that special. But while it's 135*, it was pretty good.

dewmanshu

iTrader: (4)

That first picture is raw before being smoked. The liquid is some Pinot Noir wine I poured over it.