This cook made me really appreciate the CyberQ WiFi pit controller. I used the spare third probe to track the outside air temperature and when I fired up my Egg I found it was all of 1 degree. The CyberQ took everything out of my hands for my main dish, so I could focus on what was being cooked on the other two Eggs. The cold temps didn’t affect the Egg and it took the same amount of time to warm up as usual.
The recipe was by Adam Perry Lang from SERIOUS BARBECUE
and used his typical multiple layers of flavor. There was a flavor paste applied first followed by a spice rub that had instant coffee as one of it’s ingredients. The roast was smoked at 275 degrees for about 90 minutes until it reached an internal temperature of 105 degrees. The roast was pulled and placed on aluminum foil. It received a so-called wrapping mixture and was returned to the Egg wrapped in foil. For the Medium Rare doneness I was shooting for the roast got pulled at 115 degrees and brought inside. It rested in the foil for about 30 minutes while the Egg’s temperature was raised from 275 to 350 degrees. Once again the CyberQ handled that while I was able to focus on other things. After 30 minutes when the Egg was up to 350 degrees, the roast was taken out of the foil and returned to the grill until it reached 135 for medium rare. Midway through the this time the roast was spray with an apple juice/cider vinegar spray. The roast was pulled and placed on the cutting board which had a mixture of EVOO, parsley, flour de del & pepper on it. It rested there, covered with foil for 10 minutes before carving. I knew this roast would be tender because it jiggled like jello when I picked it up off the Egg. It didn’t disappoint. This cut can be tough, but the way this one cooked made it fork tender. The flavors were amazing too. There wasn’t much left and it went quickly later in the form of sandwiches.