Homemade Smoked Gyro Meat

Directions

1. If the meat is not already ground, grind the meat twice, once through a 3/8” plate, followed by a 3/16” plate. You can pass the garlic and the onion through the 3/16” plate with the meat on the second grind, or mince instead
2. Combine all ingredients in a meat lug and mix until protein extraction. When the meat is tacky and sticks to your hand, its ready.
3. Line an aluminum ½ pan with plastic wrap. Starting in the center, press the meat block into the pan, pushing it out toward the walls as you add meat.
4. Smooth over the top and wrap with plastic wrap.
5. Place in the fridge for 24 hours to cure.
6. The following day, preheat your smoker to 130 degrees.
7. Remove the top layer of plastic wrap from the meat and season topically with Open Sesame.
8. Flip the meat block out onto a mesh rack and remove the aluminum pan and plastic wrap. Season again with Open Sesame.
9. Insert meat probe to monitor internal temperature of the gyro meat.
10. Place the meat in the smoker with sawdust on for 1 hour.
11. Increase the temperature of the smokehouse to 150 degrees and continue to smoke for 1 hour.
12. Finally, remove the sawdust and increase the temperature of the smokehouse to 18o degrees and cook until the internal temperature of the meat reaches 155 degrees.
13. Allow to rest for 15 minutes before slicing and serving hot.
14. You can also cool the meat completely and then slice. Reheat on a flattop or skillet for some crispy edges.
15. Add to a pita with all the classic toppings and enjoy!