Super Duper Moderator
- Apr 8, 2013
Pics or GTFO.I pulled it out at 125 and it was just fine after resting. I’m cutting it into 1” steaks and I like mine rare, so it turned out just about perfect. Everyone else will get theirs thrown on the grill for a minute or so on both sides to get medium rare.
I wish it would have crusted because the few spots it did, omg. I tried some and it’s exactly what I was going for when I decided to coat it with maple syrup and garlic etc.
If you guys end up doing one, I settled on 190 degrees for 5 hours and pulled it at 125 degrees, could have probably gone to 130 and been just fine. It’s pink but not raw. Good shit.
FWIW - Aaron Franklin's (Franklin Barbecue) rub for brisket and beef ribs is very simple. He uses equal parts kosher salt and 16-mesh ground black pepper. Granulated garlic, granulated onion, and paprika are his "optional add-ons." He advises that seasoning salt can be added too, but for as much as you add, you'd subtract an equal amount of kosher salt.I just checked it, I have to find a rub that will crust, the shit I’ve tried so far just isn’t cutting it.