a little bit of the BBQ rub

I just got a little early on and I'm going to let this rest when I get this rub on there but always do a do a two-step rub I'll put my brisket rub on or beef rub I'll come back and I'll get it with some of their barbecue rub to give me some reason. I hit it with my beef rub and then I hit it with a little bit of the BBQ rub to give us some color in a little bit more flavor on top but I put it in a ziplock bag and now I'm just going to rest it in the refrigerator for about 4 hours I like to give the rub down to work on the meat it's a fairly thick piece of meat just sirloin tip toe the rubber penetrated start pulling a little moisture and it'll give me a good smoke ring to it looks like you would rest of the brisket before you put it on a smoker and 3/4 hours at least some people do it for me for overnight but I'm I think 4 hours to give me what I need and it'll give me time to get

my smoker fired up open up my drum smoker today and get it up to about 3:50 and then we'll put this may down here about four hours so bear with me now I've got my smoker ready I'm cooking it on my you dies today I just got out of my fence open on this thing I want the temp up around 3:50 because we're doing a quick cook on it it's it's going to see her on bottom stair on top but I'm going to drop a probe in and I'm looking to take it to about 125 to 130 internal little bit perfect mid rare after a short rest and tell the cook time probably be about an hour and a half to two hours I'm going to watch it real close but I'll show you what the finished product looks like here in a little while don't stick my probe in it art I've hit about 130 on the internal temperature on my folder thermometer when we do now is just take it off so I've got good color all the way around and want to take it inside the rest that's as far as I

want to take it as far as temperature goes right now just going to let the moisture redistribute and I'll get ready to slice it up here in a little bit but it took about an hour and a half to get it to this temperature I turned it about every 30 minutes cuz I wanted to get it cook it even on all sides and kind of get a sear on it and it kind of makes a crust on the outside with those seasonings or we'll cut it'll still be nice and medium rare after about a 10-minute rest I'm going to put some foil on it let it sit on the counter for a little bit I'll show you what it looks like a call to Mid rare got a little paint but this is the way I like it to be real juicy and I just talked to slice it real thin across the Grain and just to make good sandwiches or you can throw it in a skillet heated up make some good Philly cheesesteaks with it but that's exactly what you're looking for if you like it mid rare you can go little rare

if you'd like you can get on the blower where it's nice and pain will be real tender it's got a good smoke ring and the flavors be real good on the inside that's how I do how to BBQ right.comRecipe we're going to be making probably one of the easiest recipes we ever had on this channel as far as ingredients we're going to make a chuck tender roast and we're going to do it on the air fryer we're only using like three or four ingredients for this recipe to be really delicious super simple for those you guys are a little intimidated by cooking or the amounts of ingredients I use sometimes there's going to be something that anybody can make and it's going to be super easy so let's get right to work okay so I told you I was going to be easy to look

at the ingredients and there's absolutely nothing to this recipe I'm using first Worcestershire sauce as our marinade the stuff is great if you don't use it on your meat a highly recommended as cheap is all natural and it's delicious have been using the stuff forever I have about a 2lb grass-fed chuck tender roast this is nice little roast meat piece of meat that people usually use just for that I really really delicious is pretty tender not a lot of fat I have some fresh pepper garlic salt and dried thyme and that's basically all the ingredients are we using all right so we're going to marinate this right here and I put first Worcestershire sauce I'm doing a generous amount probably four to five tablespoons at least this stuff guys like I said even on your steak after it's cooked you put this on it is absolutely delicious is so good so I'm going to do about a half a tbsp of Lawry's garlic salt and this is the only salt that will be on this so you kind of want to use a decent amount specially when you're roasting not up very salty garlic salt you could also use garlic powder in your own salt if you like then I'm using about a tablespoon or so of dry time now we're going to add but a teaspoon of salt black pepper freshly cracked
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