I do appreciate it. They hit the spot with some skillet rice and green bean casserole. Ill have to try some top round london broil for jerky. A buddy of mine had some left over left over tenderloin which made amazing jerky but way too expensive haha. Sent from my XT1585 using Tapatalk
Pork chops and veggies tonight! The veggies were zucchini, yellow squash, onion and mushrooms and the pork chops were pig . Oh yeah, and a nice bottle of Two Women on the side.
With beef, any cut that's tough as a boot, and has less fat, or easily trimmed fat. I mostly use venison though, and front legs/bits n pieces scraps from trimming roasts etc.
I took them off as they hit 160°. They get to 165° after they rest for a few minutes. They were very juicy with crispy skin. It took about an hour and a half to get to temp. I used the SnS and left the chickens do their thing on the indirect side. No need to flip them over either. What I did do was to start them off with the legs facing the heat and the last twenty minutes having rotated them and had the breasts toward the heat. I kissed them with a little Cherry wood for a light smoked flavor.
Got a nice 2 & 3/4lb London broil on the grill with some burgers tonight. Took the day off today and the weather held out so we figured BBQ tonight. And a nice cold bottle of CL while I listen to some Alice & Chains on Pandora. Enjoy the night guys
13 pound brisket in the UDS. We're 4 hours in here at 250 degrees. I'm still amazed at how well this thing holds temp. Not sure of internal temp yet, I usually just go for the color I like in the first 5-6 hours then probe it. I'd say another 2 hours on this one before I get the color/bark I like.
Point and flat separated with my helper waiting for a scrap or two. Turned out ok overall. Maybe a little overdone. I pulled it at 200, foiled and let rest in cooler for 2 hours. I was distracted by planting a new front lawn so it got away from me for a bit. Not my best but still very edible!!!
Alright.... you guys are killing me. There is some seriously good looking food here. I need to get the bradley going and soon!
I also have some thighs for tonight, Jamaican jerk style though. Gonna grill over lump. How you preparing yours?
Boneless thighs over lump (all I use) and maybe pecan or apple chips for smoke with Tsunami Spin rub from Dizzy Pig. Haven't decided on the bbq sauce yet, whatever I have around. Jamaican jerk sounds great!!
