No, no where near like a brisket!
you want medium to medium rare... you basically get it heated at 250 degrees up to around 120 degree internal for a couple take it out, wrap and let rest so the center will finish cooking and let it relax.
watch this
I forgot to mention it’s probably tuff as fuck I’ve gotten cheap porterhouses from pigs before that where all butt inedible. That’s why I was going to bbq this thing . I figured brisket is a shitty cut of meat even from a good cow this is a good cut of meat from a shitty cow so it should be the same.
I figured brisket is a shitty cut of meat
thats why cook them forever, done right a brisket tender as hell, well if you get a packer, you want the fat cap
watch that video i linked for the ribeye
I wouldnt smoke a porterhouse steak in a smoker. either charbroiler, grill or pan... you could if you want smoke is get one of baskets that you can put chips in then, set it in the grill, then crank like it high it will go. Hot, like 500-600 degrees ... like 4 minutes per side, you could do the twist half way too if ya want
he has a video too on there, this guy is really good... he a comp cook
it sounds like you over cooked over it.
*edit fix my shitty typos
I just made a steak from it and it came out with the same quality I’d expect a sirloin
I would never smoke a porterhouse I was just Showing my skepticism on the quality of meat .i but a bunch of packages of three for something like six bucks a package and cooked them many ways and everyone turned out worth shit. I just figured I could bbq a boot and make it tender.
oh btw, this crazy import especially with porterhouse it has to be room temp, i usually let sit out of the fridge a good hour-hour 1/2 because it has that bone and the meat will be cooled by it and it will be all uneven cooked
this is really true with any beef, same with roast let sit somewhere (out of the sun) a good 3 hours you could salt pepper it right out fridge tho then let it get to room temp.
pork and poultry you don't do this with tho
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