Seasoned with black pepper, salt, garlic.
250 degree fire with B&B competition briquettes and pecan wood chunks until the stall ~180f.
Foil boated and turn up to 275-300 until tender.
Cooled down to ~140ishF and rewrapped with butcher paper and smoked tallow.
Rested 8 hours in a 170F oven, as low as mine goes.
Geez that’s a thick smoke ring, you sure that isn’t pastrami you’re holding? Looks good dude
What was your method? That smoke ring is next level!
Seasoned with black pepper, salt, garlic. 250 degree fire with B&B competition briquettes and pecan wood chunks until the stall ~180f. Foil boated and turn up to 275-300 until tender. Cooled down to ~140ishF and rewrapped with butcher paper and smoked tallow. Rested 8 hours in a 170F oven, as low as mine goes.
Absolutely brilliant mate! Looks great!
Did you use tender quick "salt"?
No. I use Morton’s kosher salt.
That’s pretty good man
i am on my way , greetings from thailand 🇹🇭
Looks great, I'm most impressed how evenly sliced, and that none of the bark came off during the slicing
OP is holding back on us. Show us what else you can do.
Dammmmn. This looks amazing
I don’t know wtf Reddit awards are, or what they do… but I’m pretty sure you deserve some for this. I bet it tasted incredible.
Thanks.
That smoke ring is next level! Is that pork butt in the background? Looks like a great Father’s Day!
Yes pulled pork as well.
now that is a mighty brisket