Well, still trying to empty out my freezer as much as possible. Got a 1/3 of a cow coming real soon. Pulled out a London Broil, but wife didn't want the standard Mojo Crillio marinade. She wanted something different. So I selected something we found at Big Lots. It was Hot Wachulas Grilling Smoky Sauce.
Marinaded the LB for around 5 hours. Then I broke out my modified Shooter's Snake Bit Rub. I've added alittle more Red Pepper Flakes and Cayenne.
Put it on the smoker at 210º with plans to remove it around 135º internal. Wood of choice was oak and cherry. I occasionally sprayed with a mixture of apple juice/apple cider vinegar/Makers Mark. Removed it and wrapped in foil for a 30 + minute rest after 3 hours.
Upon opening it looked and smelled great.
Carved up real nice. Juicy and tender.
Wife had made some gravy to go along with the LB and to be polite I used a little, but it really didn't need it. I did use alittle more of the Hot Wachulas as a dipping sauce.
Dinners on. Hope you enjoyed the food porn
Marinaded the LB for around 5 hours. Then I broke out my modified Shooter's Snake Bit Rub. I've added alittle more Red Pepper Flakes and Cayenne.
Put it on the smoker at 210º with plans to remove it around 135º internal. Wood of choice was oak and cherry. I occasionally sprayed with a mixture of apple juice/apple cider vinegar/Makers Mark. Removed it and wrapped in foil for a 30 + minute rest after 3 hours.
Upon opening it looked and smelled great.
Carved up real nice. Juicy and tender.
Wife had made some gravy to go along with the LB and to be polite I used a little, but it really didn't need it. I did use alittle more of the Hot Wachulas as a dipping sauce.
Dinners on. Hope you enjoyed the food porn