Two chucks on the WSM

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b-one

Legendary Pitmaster
Original poster
OTBS Member
Aug 31, 2014
8,954
1,562
Michigan
Got two chucks going in the WSM shortly there seasoned with Bad Byrons butt rub and I injected them with beef broth and some Bad Byrons butt rub. I'm going no waterbowl until I pan them after I like how they look with some French onion soup. Going to run hot at 350 right now but I'll back it down to 250-300 to finish. And we finally bought a spare fridge for the basement which is handy having a counter depth side by side in the kitchen.

 
Looks a good start ....
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Just did that last week on the ECB. Turned out good.. didn't cook them that high and they took all day [emoji]129299[/emoji]

All day exactly what I'm hoping to avoid,but I have a backup plan if this doesn't go according to plan!Thumbs Up
 
There's French onion soup and foil,just trying to show the meat!
 
I see.. you also put onion on top?. Looks lovely.

No it's just from the French onion soup I added. I have put onions and mushrooms in there depending on what we're doing with the meat.
 
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