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Old 05-24-2018, 01:46 PM   #12
WItoTX
Ten Point
 
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Join Date: Jun 2016
Location: Katy
Hunt In: Wisconsin, New Mexico, Colorado, Montana
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We've done them in the smoker. Smoked it until 120, then seared the outside on the grill. Turned out awesome. We also wrapped one in a bacon weave, that was by far my favorite. I suggest not soaking wood chips because it steams the meat instead of smoking it.

Check out Jeff Phillips book, or website, smoking-meat.com. He has some awesome recipes.

If you try a sous vide, good luck with a chunk of meat that size. Looking forward to hearing how it turns out!
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