Big partay happening on the 4th... Everbuddy is bringing a dish. I volunteered pulled beef.
These bovine chunks were derived from a chuck roll, cut into roasts, and seasoned with Tatonka Dust, SnP, granulated garlic, sealed, and into the freezer. They were thawed and brought to room temp, then hit the Weber/Smoke EZ combo with a ring of RO briquets and pecan chunks, at 265-ish... here's the start after two hours...
Stay tuned...
These bovine chunks were derived from a chuck roll, cut into roasts, and seasoned with Tatonka Dust, SnP, granulated garlic, sealed, and into the freezer. They were thawed and brought to room temp, then hit the Weber/Smoke EZ combo with a ring of RO briquets and pecan chunks, at 265-ish... here's the start after two hours...
Stay tuned...
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