Well like I say, the rosemary was the strongest. Probably go lighter on that the next time.
So anxious to yank it out of the smoker, put a quick sear on it, and hammer on some dinner
Update: So I had said the home made smoker was heating to 150… But then checked it an hour later, and it was up to 190 !
I kind of panicked, yanked the lid off, and stuck the thermometer straight in the meat… Only about 135 inside
Flipped it and put the lid back on for maybe another hour until the creamy Brussels with bacon are ready
While I know the guys at the Sous Vide Everything YouTube channel are not favorites of @Ember due to presentation, their videos do contain some useful information. I especially like that they try things out just to see what happens, then share the results. They did a video on garlic which you might find worthwhile. Here’s a link… Sous Vide GARLIC EXPERIMENT! What's the best way to use GARLIC with your steak! - YouTube
So the roast came out pretty good… Super tender. No knife needed. But closer to medium, than medium rare, hence the reason for no sliced shot.
A little too much rosemary. And my GF didn’t care for the smoke. I was okay with it…
Next time, only salt, black pepper, and garlic powder…
And 20 hours @ 132
Rump cap in the UK Some butchers don’t know what your talking about. I cut it into thick steaks just salt and pepper and 57.2 °C for 2hrs then sear i agree with the everything boys Its deeeeeeeelicious
