Smoked at 225F just shy of 2 hours to a an internal temperature of 120F. Rested for about 25 minutes to let the internal temp settle while the charcoal was getting up to temp in the chimney. Seared for 4 minutes, flipping every 30 seconds. Peak internal temperature while resting was 138-140F.
by TopDogBBQ
3 Comments
Looks very yummy!
Beautiful. Which cut is that?
That is one of the most beautiful shoulder steaks I have seen. Coincidentally, they’re on sale at my local market. Now I have weekend plans. Thanks for sharing🤙🏼