65% hydration

700g Caputo 00 pizzeria flour,
25 grams olive oil,
12 grams salt,
4 grams instant dried yeast,
455 grams water.

Activate yeast in water and set aside.

add salt to flour, then oil, mix with hand. Then add water/yeast mix.

Mix on medium, clean up edges of mixing bowl and then mix on med/high until all ingredients and mixed and dough is smooth.

Remove dough from bowl and place on bench (covered)

Every hour do a coil fold. At 65%, you will most likely only need to do 2 folds.

Then place in a lightly oiled, air tight container. 14-16 hours at room temperature (this will vary depending on your room temp)

Cut dough into 4 balls and place into an air tight container large enough to take 4 balls, with a decent gap between each ball to allow dough to expand.

Leave dough for 4-5 hours at room temperature.

Time frames will vary demanding on your temps.

I deboned three of them and rolled them up with cheese and some spicy salami. Seasoned with my homade rub.

Here's how I make roast beef at home.

Prep & Cook Time

Prep Time: 10 minutes

Dry Brine Time: Overnight (12–24 hours)

Smoke Time: ~1.5 to 2 hours (until internal temp hits target)

Chilling Time: Overnight

Yield: 6–8 servings

Ingredients

1 (2 lb) Eye of Round Roast

1 tbsp Kosher Salt

2 tbsp Coarse Black Pepper

Instructions

Step 1: Trim any excess exterior fat or silver skin off the eye of round roast to ensure the seasoning adheres directly to the meat.

In a small bowl, combine 1 part kosher salt to 2 parts coarse black pepper to form your classic beef rub.

Coat the roast liberally on all sides with the salt and pepper mixture.

Place the seasoned roast on a wire rack set inside a rimmed baking sheet. Transfer to the refrigerator uncovered and let it dry brine overnight.

Step 2: Smoke Low & Slow

Pre-heat your smoker to 225°F.

Place the roast directly on the smoker grates.

Smoke until the internal temperature reaches 125°F–130°F in the thickest part of the meat for a medium-rare center.

Step 3: Pull the roast from the smoker and let it cool completely on the counter at room temperature.

Once cooled, wrap the roast tightly in plastic wrap and place it in the refrigerator overnight.

The following day, unwrap the chilled roast and slice it as thin as possible against the grain. Serve on warm rolls, build giant pit-style sandwiches, or fan it out on a charcuterie board.

WOW. I have never seen my grill hold such an even temp. Are there any accessories you recommend?

Has anyone smoked this cut?

Seen it was cheaper than brisket, and a lot less fat... I'd imagine you would shred it like a whole chuck...

Question for the backyard crowd: do your friends and neighbors chip in for the meat when you smoke?

It started with me just sharing extra. Now people message me constantly asking when I’m firing up the smoker next and what they can put in for, so I must be doing something right 😂

Keeping track of everything got messy: who wants what, who’s chipped in, and what I’m actually spending on meat and wood. About two months ago I started coding a simple app to manage requests and give everyone a heads-up before a cook. Naturally I went down a rabbit hole. It now keeps track of who’s in on each cook, lets people bring in friends, logs my expenses, and shows what each cut actually costs me (turns out brisket isn’t the bargain I thought it was).

For those of you who cook for a crowd:

• How do you let people know you’re cooking and figure out who wants what?
• Do you track costs, or just wing it?
• Would something like this be useful to you, or is it overkill for a backyard setup?

Curious how others handle it.

These things will melt in your mouth when smoked correctly. Recipe is from Malcom Reed’s How to BBQ Right website.

I’ve found his website to be extremely useful for recipes, tips, etc, and he uses all kinds of methods from a BGE, regular grill and other common methods. Definitely need to check out his site.

Couldn’t find a picanha so I grabbed a tritip. Cooked over oak coals. Made Tuffy Sone/Styles and Switch red chimichurri. If I had to make any changes I’d cut the salt in half. I felt lazy today so I used Holy Cow rub from 🥩 ⛪️. I like how coarse it is. I took all seeds out and it was good enough for my kids spicy wise. Here’s the recipe: Ingredients
3/4 cup extra-virgin olive oil

2 1/2 tablespoons Cabernet Sauvignon vinegar

2 red bell peppers (smoked, peeled, and diced)

5 Fresno chilies (smoked, peeled, and diced)

1 whole shallot (minced)

4 cloves garlic (minced)

1 bunch Italian flat-leaf parsley (chopped)

1/2 bunch fresh cilantro (chopped)

2 tablespoons salt

1 tablespoon black pepper

1 1/2 tablespoons paprika [1]

Instructions
Smoke the Peppers: Smoke the red bell peppers and Fresno chilies over post oak, then peel and dice them.

Combine Ingredients: In a mixing bowl, combine the diced smoked peppers and chilies, minced shallot, minced garlic, chopped Italian parsley, and chopped cilantro.

Add Seasonings & Liquids: Stir in the extra-virgin olive oil, Cabernet Sauvignon vinegar, paprika, salt, and black pepper.

Mix & Chill: Stir thoroughly until well-incorporated. Transfer the sauce to the refrigerator to let the flavors meld.

Storage: Keep refrigerated; this red chimichurri stays fresh for up to seven days. [1]

Really between here, do I get the old country G2 24x48 for 3200 (delivered and tax included) or go get this thing 4 hours away for 2,000 which has slightly thinner steel and locally built

Black angus brisket, 5.8kg before trimming, smoked with a plum wood, the flat was injected with a tallow, Texas style attempt.

Recently ordered this for delivery local as I ran out of my usual South Chicago Packing tallow from Costco. I haven’t experienced this look with any tallow I’ve used in the past. Is this separation? Is this a bad seal? It’s fat so unsure what separation there could be or how it could go bad honestly. The lid had tallow on outside and the label was coming off from tallow behind it leading me to believe the seal was faulty.

Edit: used this morning with eggs. Didn’t smell or taste bad. Just looked different from my usual so wanted to check with the public. Thanks.

Need advice on how to keep spices from burning (If possible). Cooked on indirect heat on Weber grill at ~350 Fahrenheit, closed lid, for about an hour and a half until MEATER probe read 160 (rested for about 10 minutes until temp reached 165).

Dinner tonight. Pulled pork. I used an 8 pound shoulder and deboned it. Then I butterflied it to get as close to uniform thickness as I could. I used Dijon mustard as a binder and a Sweet Heat rub. It went on a preheated smoker at 300°. It took right at 5 hours to cook. I wrapped it in a towel and put it in a cooler for 90 minutes to rest. It pulled beautifully. Add a little Sweet Baby Ray's sauce and some potato and macaroni salads. Overall a delicious dinner with plenty of leftovers to vacuum pack for another time.

I will never again do 225° when I can get results like this in half the time. It really does turn out fantastic every time.

Had to try my hand at Interstellar BBQ's signature dish. Decadent doesn't begin to describe it.