They were a couple of weeks I had this cube roll in the fridge waiting for the right time to do it, and yesterday I had the opportunity .. 6lb cube roll from which I trimmed a steak 0,9 lb for the following days and I put the rest in the smoker along with the sausage meat and liver.
rub :
Sale
sugar
garlic
onion
black pepper
thyme
ginger
coriander
cinnamon
nutmeg
cloves
chives
sauce:
orange juice
sugar cane
soy sauce
apple cider vinegar
Smoked : hickory
I have set up the smoker with an abundant MM saw that I had to cook in a range of 266/ 300 * F and put the chunks of hickory for smoking then just come to 266F I placed the cube and roll the sausages and smoked for left the sausages over an hour .. after 1 hour and a half I have them and put them in the usual beer bath as hot roast I let him go until he has reached 122F.. took approximately 2 hours and 10 minutes .. and then let it sit for 30 minutes to get him to take some other degree.
After resting , I sliced and I sprinkled over some chopped fresh herbs consisting of lemon thyme , rosemary and marjoram to make the whole season then I put the cutting board centerpiece for all could use freely. The roast was sublime .. soft , juicy, flavorful and fragrant .. far better than any other roast tried so far while the sausages were dried in a bit more than usual because of the high T to which I usually cooked .. I do a T slightly lower but I had to find a compromise. The guests are more than welcome , sausages said they usually are much more accustomed to eating dry while for the roast are left open-mouthed when I removed the foil and started slicing .. say that if the fighting is little . I was more than satisfied with the preparation especially because I wanted to do it at a higher T but given the presence of the sausages I had to find a compromise .. what do you think ?
Topic: Cube Roll (USM47) (Read 1741 times)
