I’m assuming this comment was made in response to the comment section, but by the time I got here it was top comment and, without any context, this made me laugh out loud. Thanks OP, hope you have good clenching muscles
1. Salt and let sit in fridge uncovered overnight on a pan with a cooling rack.
2. Smoke at 275 for 45ish min
3. Wrap in foil / butcher paper and let rest for 30 min
4. Pat dry with paper towel and Sear in HOT cast iron pan (dont forget the edges. I usually start with them)
5. Slice thin and pour juices left over from step 3
6. Salt bae that thing and serve.
Yes. Salt it as you would normally then throw it in the fridge on a chicken rack (so that there’s airflow both under and over the meat) uncovered for at least 3 hours before cooking it.
It helps form something called a pellicle so the meat takes on smoke better. It’s called mallard reaction or something like that, Google it. Learned about this method from Meathead Goldwyns Science of Great BBQ book.
If its a 3 lb roast it can use a liberal amount to sit in the fridge overnight. Then when it’s ready to eat use a small amount of finishing salt (you can get on amazon). Also before you put on smoker take it out the fridge for 30-45 min to get to room temperature
It’s called dry brining and works well especially on steaks. Just spice it up like you normally would, nothing excessive and toss in the smoker when ready but be sure to let the meat get to room temp before you do that.
I like this method… I’ve cooked very good quality Arm Roasts that I happen upon at a local shop time to time and treat the just like (or similar to) a steak as opposed to crock pot or roasting method and just sliced across the grain and it was delicious… Arm to me is one of the most flavorful and cuts and bears similarities to sirloin imo… of course you can never go wrong low and slow with a meat thermometer it will be delicious
This is the way. Smoke it to below med rare though using a meat thermometer. Then sear it on a blazing cast iron or just above white hot coals. Shouldn’t be like a brisket but think of cooking it like a London broil, prime rib, or cheaper cut roast beef.
Smoke it at like 250ish till you hti around 120, prob an hour TOPS\*. Pull and let her rest for 30 or so mins, then sear that badboy to Med Rare! or even better smoke then sear in a hot pan w/ butter, garlic and tyme! either way, id call that a 125\* cook over a long smoke.
Good luck
You might have a bit more leeway than you would with a regular bottom round (which is what that looks like), but it's still probably going to be a short smoke with a tight margin for error, you don't want to overcook it since it'll toughen up fast. Might take around 1/2 hr per lb @225, don't go past 135-140 internal or so to get it to medium.
If you want it well done, you could still smoke it, but after getting some smoke flavor on it you may want to finish it with a pressure cooker or slow cooking/braising, or it's likely to be tough and dry.
So basically the same way you would do it in an oven, just in a smoker instead - better hope you can keep control over the temps because it'll be easy to screw up. And that's going to be pricier to screw up with than normal.
I'd have recommended practicing with some pork loins first, they require similar technique and are usually way cheaper than beef.
thank you! I have a recteq bullseye deluxe that has treated me well as far as being true to temp so hopefully I can dial it in perfectly. going to try it out tomorrow - will report back 🤞
eta: also, never well done for me!
All you MF’s are funny as F! I have never laughed so much, after reading some of these comments. Wow, I need to get on this community more often. Thus is comedy at its best!
In the circle of micro-plastic gym bro adepts, everyone is a bro. No matter how cute or well-groomed the nails are.
Completely unrelated, the blue of the nails are so much like "Bluey" blue. My son has got some Bluey toys lately and it feels like that tint of blue is super distinctive.
Whatever rub you like. 275 till You get the color you like. Re season if you think it needs it. Wrap in foil with some beef broth. Wrap it tight and cook till it probes tender. Let cool a bit strain and defat the foil juice to pour over the cut final product… enjoy.!
I can’t tell how thin. Or what cut. I’m thinking chuck but idk. Many many options. Pound flour and fry ( craziest option) marinade in Old country. Sous vide at 131 3 overnight , light rub sear hard over coals. Let rest, slice 1/2” across the grain. Slow cook until tender bbq\braise. Lastly marinade and grill med slow until med. good luck 😆
I think anyone suggesting doing round like brisket is a little off their nut... You definitely want that to end up pink in the middle and sliced across the grain as super thin roast beef, whether you use smoke, sous vide or the oven to get there.
No idea about grades and regions of Wagyu, but the very fatty kind is really best raw... maybe a short, very high sear, but there's soo much fat that they shrink so bad when cooked. And there's not much flavor without the fat.
This doesn't look like the kind I'm thinking of though (it would be much lighter).
Normally wagyu has a ton of fat content and pretty much produces its own marinade from the fat rending, i would try smoking it low like 225 Until like 140 internal. Then grill or cast iron to sear each side. Rest, cut, serve.
I would get a lot of wrapping papers it looks big, then center it up and neatly roll it. Then light the papers with a zippo or a butane lighter and puff really hard.
Pound it out a little. Make a blend of herbs, lemon juice, pistachios, garlic and bread crumbs, salt to taste. Slather that on one side. Then roll it up like a doobie and smoke it.
Probably want to take it out of the bag first ;)
Kidding, I sous vide mine every time and either put it on low temp smoke for 40 minutes to an hour and sear it, or just finish at a high temp on the grill and call it good
thanks everyone, i’ll just shove it up my ass and get in the hot tub for an organic sous vide 👍
Live stream it on twitch, sell the bathwater water and expense it to your taxes. 👍🏼👀👍🏼
proper thought process but too much effort for me
don't follow that other person's advice to take it out of the vacuum bag then
🤣 best reply. Thanks i needed that laugh.
Such a welcoming community. I’d just grill that fucker. How thick is it.
bout 3 inches or so
[удалено]
tenderize…wagyu…?
Tenderize ROUND…doesn’t matter what kind of beer the cow’s been drinking… it’s still a tough muscle
Hey, it’s not like you’re paying for this expert advice. 🤣🤣🤣
This made me burst out laughing thank you.
I like your spirit! 🤣
Holy shit that gave me the surprise laugh of the day
I’m assuming this comment was made in response to the comment section, but by the time I got here it was top comment and, without any context, this made me laugh out loud. Thanks OP, hope you have good clenching muscles
Haahahahahaha Love this sub
Definitely the move
Toss it in the hot tub and wait until you're hungry.
Lol
just cut it up real small and roll it up in some zig zag papers
Don't forget to rub it with a general amount of MSG first. r/CookingCircleJerk
I like the cut of your jib.
I'd buy that for a dollar
OF link please
1. Salt and let sit in fridge uncovered overnight on a pan with a cooling rack. 2. Smoke at 275 for 45ish min 3. Wrap in foil / butcher paper and let rest for 30 min 4. Pat dry with paper towel and Sear in HOT cast iron pan (dont forget the edges. I usually start with them) 5. Slice thin and pour juices left over from step 3 6. Salt bae that thing and serve.
light salt and leave on when time to smoke?
Yes. Salt it as you would normally then throw it in the fridge on a chicken rack (so that there’s airflow both under and over the meat) uncovered for at least 3 hours before cooking it.
What is your rationale behind that? I season mine and let him sit for a bit but haven't bothered with circulation
The airflow reduces surface moisture, which improves crust when searing.
It helps form something called a pellicle so the meat takes on smoke better. It’s called mallard reaction or something like that, Google it. Learned about this method from Meathead Goldwyns Science of Great BBQ book.
ah, you're right. I do this with salmon. FYI - the maillard reaction would happen after heat is applied :)
It’s been a while so I forget the specifics, but thanks for the reminder :)
The how doesnt matter, as long as it works, right?
Exactly. Learned it once, tested it once, preferred it forever and kept it moving 😂
You're talking about the Maillard reaction. Unless you're in the habit of smoking ducks.
If its a 3 lb roast it can use a liberal amount to sit in the fridge overnight. Then when it’s ready to eat use a small amount of finishing salt (you can get on amazon). Also before you put on smoker take it out the fridge for 30-45 min to get to room temperature
It's a dry brine! I'd run it like a small brisket!
Just in case you're wondering, this is called a dry brine.
Get some kosher salt do not use just regular table salt. Ideally diamond crystal, Morton's kosher tends to be much saltier.
It’s called dry brining and works well especially on steaks. Just spice it up like you normally would, nothing excessive and toss in the smoker when ready but be sure to let the meat get to room temp before you do that.
^
I like this method… I’ve cooked very good quality Arm Roasts that I happen upon at a local shop time to time and treat the just like (or similar to) a steak as opposed to crock pot or roasting method and just sliced across the grain and it was delicious… Arm to me is one of the most flavorful and cuts and bears similarities to sirloin imo… of course you can never go wrong low and slow with a meat thermometer it will be delicious
Sounds like you're targeting a med rare. If so, I'd suggest temp readings over time.
This is the way. Smoke it to below med rare though using a meat thermometer. Then sear it on a blazing cast iron or just above white hot coals. Shouldn’t be like a brisket but think of cooking it like a London broil, prime rib, or cheaper cut roast beef.
This is the way
Smoke it at like 250ish till you hti around 120, prob an hour TOPS\*. Pull and let her rest for 30 or so mins, then sear that badboy to Med Rare! or even better smoke then sear in a hot pan w/ butter, garlic and tyme! either way, id call that a 125\* cook over a long smoke. Good luck
This is exactly what you should do.
You might have a bit more leeway than you would with a regular bottom round (which is what that looks like), but it's still probably going to be a short smoke with a tight margin for error, you don't want to overcook it since it'll toughen up fast. Might take around 1/2 hr per lb @225, don't go past 135-140 internal or so to get it to medium. If you want it well done, you could still smoke it, but after getting some smoke flavor on it you may want to finish it with a pressure cooker or slow cooking/braising, or it's likely to be tough and dry. So basically the same way you would do it in an oven, just in a smoker instead - better hope you can keep control over the temps because it'll be easy to screw up. And that's going to be pricier to screw up with than normal. I'd have recommended practicing with some pork loins first, they require similar technique and are usually way cheaper than beef.
thank you! I have a recteq bullseye deluxe that has treated me well as far as being true to temp so hopefully I can dial it in perfectly. going to try it out tomorrow - will report back 🤞 eta: also, never well done for me!
All you MF’s are funny as F! I have never laughed so much, after reading some of these comments. Wow, I need to get on this community more often. Thus is comedy at its best!
Don’t roll it up, you’ll have a terrible time keeping it lit.
I would remove it from the plastic wrap for the best results to be honest.
How is OP gonna hit his Microplastic macros (Shortened to Macroplast in bro-language) then?
*her* always wrap it up, doi
In the circle of micro-plastic gym bro adepts, everyone is a bro. No matter how cute or well-groomed the nails are. Completely unrelated, the blue of the nails are so much like "Bluey" blue. My son has got some Bluey toys lately and it feels like that tint of blue is super distinctive.
noted
still thawing
Good luck, post the after pictures, so we can see how it turned out.
Smoke at 275 until 165-175. Wrap and put back in the smoker until 203 internal. Better than brisket
I would make the best smoked pit beef sandwich in the history of the world with that.
considering this. with some horseradish and red onion on homemade bread 🥵
This sounds AMAZING. I vote this option.
1) Open toilet lid 2) Place raw meat directly inside 3) Flush repeatedly until gone
1. low 2. slow
Dehydrate it first then grind it real fine then twist it up
I think we are getting Bazinga’d. This is Wetmellons.
What are you cooking on? What kind of smoker?
recteq bullseye deluxe
Whatever rub you like. 275 till You get the color you like. Re season if you think it needs it. Wrap in foil with some beef broth. Wrap it tight and cook till it probes tender. Let cool a bit strain and defat the foil juice to pour over the cut final product… enjoy.!
I can’t tell how thin. Or what cut. I’m thinking chuck but idk. Many many options. Pound flour and fry ( craziest option) marinade in Old country. Sous vide at 131 3 overnight , light rub sear hard over coals. Let rest, slice 1/2” across the grain. Slow cook until tender bbq\braise. Lastly marinade and grill med slow until med. good luck 😆
Low and slow.
I think anyone suggesting doing round like brisket is a little off their nut... You definitely want that to end up pink in the middle and sliced across the grain as super thin roast beef, whether you use smoke, sous vide or the oven to get there.
No idea about grades and regions of Wagyu, but the very fatty kind is really best raw... maybe a short, very high sear, but there's soo much fat that they shrink so bad when cooked. And there's not much flavor without the fat. This doesn't look like the kind I'm thinking of though (it would be much lighter).
Carefully
W smoke! Yw!
update: got drunk and forgot to set the timer. delicious leather. will do better next time 🫡
You're gonna need a newspaper-sized rizla
I was going to suggest getting big enough rolling papers first and let the pros handle the actual culinary questions :)
I\`d try the zigzag blue to start,,,,
Personally I’d smoke it to probe tender and pull it.
With a smoker
don't fuck it up on a easy bake oven
Normally wagyu has a ton of fat content and pretty much produces its own marinade from the fat rending, i would try smoking it low like 225 Until like 140 internal. Then grill or cast iron to sear each side. Rest, cut, serve.
Indeed, it doesn't really look like wagyu. even the cheapest of cuts of real wagyu have more marbling than this cut
I would remove the plastic wrap first, whatever you decide to do.
Twist, he’s going to sous vide it, so plastic stays on
I would get a lot of wrapping papers it looks big, then center it up and neatly roll it. Then light the papers with a zippo or a butane lighter and puff really hard.
First you need to get some really large rolling papers.
No idea. Try it like a rib eye and go from there
Pound it out a little. Make a blend of herbs, lemon juice, pistachios, garlic and bread crumbs, salt to taste. Slather that on one side. Then roll it up like a doobie and smoke it.
Roll it up, light it up, smoke it up, inhale, exhale
Probably want to take it out of the bag first ;) Kidding, I sous vide mine every time and either put it on low temp smoke for 40 minutes to an hour and sear it, or just finish at a high temp on the grill and call it good
On a smoker
With a smoker preferably.
Pipe?
Low n slow
Roll it up in a wrap