First time for these, never seen 'em before. 2 to a pack, so used JAB on one of them and some hard-to-come-by Tatonka Dust I've been hoarding on the other one. Tossed these on the Egg using white oak chunks, at around 250 degrees for about 6 hours. Pulled them at 190. Very juicy and similar to brisket to my surprise. These guys will make for some tasty sandwiches in the near future.
Thanks for lookin' and have a great weekend everyone!
Thanks for lookin' and have a great weekend everyone!
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