Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Lemonhead78 on December 02, 2017, 10:14:17 PM
-
I'm going to do my first roast beef. It's an eye round . I trimmed all the excessive fat on it. It was a pretty thick layer. Than I hit it heavy with kosher salt and I'm leaving overnight until tomorrow. For those with experience should I sear it in a cast iron pan first or just go straight to the pit barrel ?
-
Lh78, I know that you are going to cook it in the pit barrel cooker, but maybe this sous vide experiment on youtube on the "Sous Vide Everything" channel will help you answer your question (or maybe not). In the experiment, a steak was seared first and then cooked and a second identical steak was not seared first and then cooked. Both steaks were seared after the cook. The seared first steak was much tougher than the unseared first steak. Now the steaks were cooked sous vide, and I don't know if this will transition to cooking in the pit barrel, but this might be helpful to answer your question (or maybe not).
-
I would reverse sear after the smoking session............
-
it's similar to when I smoke beef Picanha...I'll smoke it till about 120-125, take it off and let the coals get screaming hot, add some wood chunks and put the beef back on to get some char on the outside.
(https://s6.postimg.org/d3ykp40oh/IMG_1939.jpg)
(https://s6.postimg.org/9kcmzb5oh/IMG_1940.jpg)