Definitely learned there is no set time for this stuff. Part of it shredded and I had to chunk up the rest. Overall it was really delicious as the rub and smoke was on point.
Yeah, hamburgers, sausages, hot dogs...
You have sous vide equipment? Sous videing it would make it really tender.
No to the sous vide, still not sold on giving meat a bath, lol.
I hesitate to cook chicken breast any other way than sous vide. It is worth a shot to see what you like. I did beef that way, but definitely found its use for chicken breast. Although, the beef I made was perfect and absurdly tender. I bought a torch to give it a crust when it is done as well. It is worth a shot if you like experimenting. I haven't smoked that cut before so I can't be of much help.
Salt and pepper gives you the real beef flavor. If you want to go heavier flavor, you can use spices like thyme, garlic, onion powder but go easy on the thyme. Thyme can overpower a dish if you use too much. Since you're new to this cut, salt and pepper would be fine. S&P all sides.
Not a fan of thyme, but will do a little garlic and onion powder as well
I would also add that I love experimenting with rubs. Salt and pepper are good if your a purist, but I usually add garlic, onion powder, salt, pepper and then decide what flavor I want from there. Italian, smokehouse, Asian, cajun, or whatever tour taste buds call for
You are missing out. The meat has no idea it's in water. It just knows its an exact 130 degrees all around. (Or whatever temp you have it set at.)
I make a ton of homemade rubs. Probably have 2-3 different rubs in the spice cabinet right now that are homemade.
