With the missus still out of town I took it upon myself to do yet more smoking and yes beer consumption.
Yesterday was St Louis bones...
Tonight it's pulled beef that I'll make from a chuckey that winked at me Friday afternoon while pushing my buggy though the meat department.
4 pounds. Well rubbed with my spice blend. Nothing too fancy.
Using Todds Oak Dust in the smoker tray. The meat goes in when the MES hits 225.
Once Ol' Chuck hits about 130 I start spritzing every hour with ACV and water.
More later. B
Yesterday was St Louis bones...
Tonight it's pulled beef that I'll make from a chuckey that winked at me Friday afternoon while pushing my buggy though the meat department.
4 pounds. Well rubbed with my spice blend. Nothing too fancy.
Using Todds Oak Dust in the smoker tray. The meat goes in when the MES hits 225.
Once Ol' Chuck hits about 130 I start spritzing every hour with ACV and water.
More later. B