I had various cuts of beef that I had been wanting to try so I decided that this was the weekend. I brined a sirloin roast and some short ribs overnight. For the roast I used molasses as a binder and for the ribs I used olive oil. I then covered them with dalmatian rub. For the brine I used:
1 gallon Water
3/4 C kosher salt
1 C brown sugar
1 Tbs Onion Powder
1 Tbs Garlic Powder
1/2 Tbs Cayenne Pepper
2 Tbs Pepper
1 Tbs Ancho Chili Powder
1 Tbs Tabasco
I put the meat plus 4 potatoes and Eggs into the smoker with 6 oz hickory and smoked at 140 for 20 minutes then 235 for the remainder of 5 hours. The funny thing was I still got about 5 belches from the #2 at the 20 minute mark. I had a meat probe in the roast and pulled it at 145. It turned out really juicy and flavorful with a slight sweet and a little heat. The ribs I pulled at 5 hours and they were great. The eggs were a bit over cooked. I probably should have pulled them with the roast. But I am making that into potato salad as a test to see how the smoke in it goes. Should be fun. Smoke on!!!
