What spices should I slap on this shit before I smoke it? Using hickory

What spices should I slap on this shit before I smoke it? Using hickory

>kosher salt
>cracked black peppercorns
>coriander
>dry chipotle
>dry rosemary
>dry onion flakes
>garlic granules

Salt pepper garlic olive oil sear on both sides put in over at 450-500 for 14-16 minutes. If it's thinner than it looks then 10-12 minutes.

salt, cumin, and garlic

make a blend in a spice grinder of
>coarse sea salt
>black pepper
>dried chilis, toasted
>whole cumin and corriander seeds, toasted (small amounts of each, maybe a teaspoon)
>bay leaves
>dehydrated thyme and parsley
>granulated garlic
>two cloves
>half a stick of cinnamon
>single/half star anise pod OR a few toasted fennel seeds
>a bit of fresh grated nutmeg
>a bit of colemans mustard powder

pulse the ever living shit out of it for at least two minutes, and stir the cup of the grinder once or twice. taste it, if it's "muddy" or indistinct tasting, add more colemans and toasted chilis, which should be the main flavors. pass it through your finest mesh strainer to get rid of hard chunks. rub it on the meat and let it sit in the fridge uncovered overnight.

>kosher salt
I am not a fucking jew. I prefer normal people's salt.

>(((kosher))) salt
Nobody is falling for your jewish tricks

OP here
I specifically make sure to *NOT* buy kosher.

I have 3 I did one
One with salt and pepper

And the other smelled kind of old and my grandfather swears worsteshire sauce gets the old flavor out of it lol so salt pepper worsteshire.

Will post results.

salt, pepper, garlic, rosemary.

or look up bloody mary pot roast.... that shit is fire.

Meat platued at 168°F (75°C). Been about 5 hours. Hope it turns out tasty.

>I specifically make sure to *NOT* buy kosher


why

>168°F

>he hates Jews because the internet told him to

knorr beef stock cube mixed into olly oil to make a seasoning paste, apply liberally to surface. delicious

I've had better, but wasn't too bad.

>The jew cries out while inflicting pain unto others.

wtf is it? chuck?

ITT: morons that don't know that buying kosher salt actually hurts the jews

that looks pretty bad desu brah

I use
>semicoarse salt (kosher maybe, I'm not a burguer so I don't know)
>ground black pepper
>garlic powder

And some olive oil in the iron. Anything else is a sin unless you're using shit meat.

Its smoked, pretty much everything smoked looks like that brah.

You do all know that "kosher" salt is just an American trade term for salt that's coarser than table grade, right? There's nothing Jewish about it. It's only called that because it's sometimes used in "koshering" meat (removing residual blood to make it kosher). In point of fact, common table salt is kosher: there's really no such thing as non-kosher salt.

Coarse grey seat salt (sel gris) is better for most purposes where a coarse salt is wanted, since it's richer in minerals.