Firing up the Weber Smoky Mountain for the first time…
- Used a marinade of mustard powder, white pepper, salt mixed in oil. Then ground extra pepper over the outside – too much pepper!
- I was unsure of a target temperature, so kept it at around 140°C for most of the cook.
- Temperature started dropping off at around 1:15 hours
- Cooked the beef until the internal temperature reached 52°C (rare). It just about limped over the line before the temperature in the cooker fell below 90°C.
- I bottled it and finished the meat in the oven for a few minutes. Wish I hadn’t as it took it from perfectly rare to medium rare quite quickly!
- Lost a lot of tasty looking juices into the water pan, should probably put it in a roasting tray in future.
- 10 pints of water seemed excessive, didn’t look like much evaporated.
- Smoky flavour was a good strength, wouldn’t want it any stronger on a Sunday roast.
To Try Next:
- Don’t rate the marinade, mustard powder was pointless, and too much pepper. Just go with simple salt and pepper
- I wonder if the meat would benefit from being sealed via pan frying first?
- I wonder if a blast of direct heat at some point would create a crust – maybe by removing the water pan when the temp starts to drop?
- Have more faith in the meat temp rising during the resting period!.
- Add some garlic and rosemary to a drip tray and put this on the lower shelf with a pint of water in it – maybe even use this instead of the BBQ water pan
- Use less water in the water pan, will make the prospect of adding more fuel less scary.
- Remember to add the wood before you assemble the rest of the smoker, as trying to chuck it in via the side door was not too clever!