Discussion in 'Beef' started by raastros2, Jun 24, 2016.
A sneak peak of my day tommorrow
Lathered mustard and hot sauce, rubbed with 50/50 salt and pepper
2 hours in
Saw some of those a Kroger a couple of days ago and almost got them. Kind of wish I did, now!
I'll be watching this...
Yeah smokey this is my favorite cut of meat to smoke as far as taste
180 degrees after 3 1/2 hours....One was pulling away from the bone faster than the other so I rotated them
Also put a water pan in there for now until I stsrt to spritz a few hours from now
5 hours in
204 after 7 1/2 hours
Does that mean it's done?
Well tile of thumb is 203 but really it's the tenderness I go by