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1
Double a large piece of aluminum foil and place the beef in the center, fat side down.
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2
Pour 2 cups of water over the beef while lifting the edges of the foil to trap the water.
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3
Season the beef generously with salt and pepper.
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4
Wrap the aluminum foil tightly to cover the beef.
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5
Cut a three-inch square hole in the top of the foil (this will allow the smoke to flavor the meat while the foil traps the moisture and juices).
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6
Build a fire in the cooker with sticks of hickory.
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7
Burn the wood until a bed of coals is created.
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8
Add logs to the coals as needed to reach and maintain a temperature of 250F.
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9
Place the wrapped beef in the cooker and cook over indirect heat for 16 hours.
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10
When the beef is tender and reaches an internal temperature of 190F, peel the top of the foil back and mop the beef with Big Bob Gibson Bar-B-Q Vinegar Sop Mop.
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11
Let the meat rest undisturbed in the foil for 1 to 2 hours before serving.
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12
Placing whole logs on top of a bed of coals is referred to as banking the fire.
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13
This extends cook times at a low temperature and especially comes in handy when no one will be around to tend the fire.
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14
Laying logs directly on top of coals prevents air from circulating under the wood and creating large flames, which would make the wood burn too fast.
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15
Banking the fire will cause the logs to smolder and hold a steady low temperature all day or night.
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16
Indirect heat
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17
Hickory
