Quote:
Originally Posted by ApexAZ
I will have to try this. Should be able to do 200 on my smoker as 225 is relatively easy. Did you slice with a knife, or do you have a slicer? I don't have a good knife or a good meat slicer, so getting consistent strips like that would be a challenge. A butcher might do it for me though. I'll have to ask.
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Brian, partially freeze the cut of meat, about 30 mins will do. That'll make it easier to slice. You don't want it frozen all the way, just partially.