Re: What's in your smoker?
OK, the results are in and it was a goodie. Cooked off the Flamin'Burgers first on the hot coals, might have let em
get a bit done for fridge burgers. you should leave some good pink in there for when you nuke em later in the week.
Then I threw on a small chuck roast that had been coated in rub the night before. Seared it on two sides and left
it to smoke for three hours. Sliced it with the grain cause it was so small. The slices chew extremely well regardless.
I tasted everything, the burgers were crispy on the outside, crumbly on the inside. A sure sign of being worked JUST
enough to mix in the spice and binder. The chuck was pure heaven, a nice spicy bark and a pure sweet beef flavor inside.
Outstanding flavor all around.
|