Hector Posted March 22, 2014 Report Share Posted March 22, 2014 A few weeks back I got hold of a Sher Bolar Blade, it is about 4.8kg. I must admit I have never cooked this cut or even tasted it So this could go very very wrong but I'm having a go. The intention is to low and slow the Bolar on the Komodo Kamado and pull at around 200F. I've now trimmed it down, I took off most of the fat because I want the rub and bark to form on the meat. I've not bothered to inject but instead have used a number of rubs to layer on some different flavors. I rubber the bolar with mustard then added a dash of Little Louie's Garlic and Pepper, next was Simply Marvelous Pecan, then BPS Money and finally the BPS Finishing Rub. This could be a disaster but we will wait and see. Well it's on, being smoked with cherry. It took 21 hours and didn't go above 191F but it pulled really, really well. It was beautiful and moist. I don't think I've got the smoke right on the Komodo yet, I'm still a little light. I've only eaten a little so far because of the beef cheeks, it will be vacuumed and frozen and we will eat it over the next month. For $12/kg it was a bargain, very happy with this OzHector Quote Link to comment Share on other sites More sharing options...
5698k Posted March 22, 2014 Report Share Posted March 22, 2014 It looks like you have a good approach, I have no experience with this cut either! Good luck, and please let us know, regardless of results, pics also please!<br /> <br /> <br /> Robert Quote Link to comment Share on other sites More sharing options...
Hector Posted March 22, 2014 Author Report Share Posted March 22, 2014 Will do, even if it is a car crash <br /> <br /> <br /> OzHector 1 Quote Link to comment Share on other sites More sharing options...
