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First time silverside
Posted: 30 Aug 2012, 15:23
by gazyoung
I'm going to smoke my first silverside joint on Saturday. It's an 800g joint and I'm thinking about hickory smoking it at about 110degC. I'm thinking it'll take about six hours from what I've seen on the net. Does this seem about right? Or does anyone have any tips for silverside?
Re: First time silverside
Posted: 31 Aug 2012, 12:37
by Tiny
Hi
Never tried silverside, but personally would cook this hotter and shorter, with silverside so lean I think too long would risk drying it out, so I would smoke roast it at around 160 but with plenty of the hickory you suggest
cheers tiny
Re: First time silverside
Posted: 31 Aug 2012, 12:54
by aris
gazyoung wrote:I'm going to smoke my first silverside joint on Saturday.
LOL - in some countries, this may mean something completely different.
Personally I would not smoke Silverside. It doesn't have enough fat. Rather make biltong
Re: First time silverside
Posted: 31 Aug 2012, 14:04
by keith157
aris wrote:gazyoung wrote:I'm going to smoke my first silverside joint on Saturday.
LOL - in some countries, this may mean something completely different.
Personally I would not smoke Silverside. It doesn't have enough fat. Rather make biltong
Great idea
Re: First time silverside
Posted: 31 Aug 2012, 14:53
by The Social Smokers
Give it a go mate, but isn't it more of a roasting joint?
Re: First time silverside
Posted: 31 Aug 2012, 15:56
by Swindon_Ed
Smokers are just outdoor ovens, i can't see the problem with cooking it in the smoker as long as you've got a decent digital themometer.
If you can cook it between 280-325f and cook the meat to 125f internal temp's (i'd think this would take between 1.5-3 hrs) and then sear on a hot grill for 3 minutes on each side you shouldn't have any problems with the meat drying out.
The reason i say to sear on a grill after is that if you sear before you place it on the smoker it'll limit the amount of smoke the meat will take on, but still go carefull with the amount of wood that you use.
Re: First time silverside
Posted: 05 Sep 2012, 16:17
by The Social Smokers
Swindon_Ed wrote:Smokers are just outdoor ovens, i can't see the problem with cooking it in the smoker as long as you've got a decent digital themometer.
If you can cook it between 280-325f and cook the meat to 125f internal temp's (i'd think this would take between 1.5-3 hrs) and then sear on a hot grill for 3 minutes on each side you shouldn't have any problems with the meat drying out.
The reason i say to sear on a grill after is that if you sear before you place it on the smoker it'll limit the amount of smoke the meat will take on, but still go carefull with the amount of wood that you use.
Good advice