FLBentRider
New member
Started with a 30lb Chuck roll from RD.
It was bad.
Returned it and got a 25lb one. Cut it up
Rubbed with "Salt lick" clone: 3:3:1:1 Saltepper:Garlic:Cayenne
On the MAK to 2 star - programmed the pellet boss for four hours on SMOKE then 225F
The next morning
Boating each piece with 1/2 a sweet onion, 1 cup of mushrooms and a couple of glugs of red wine.
This turned out great.Very moist and flavorful.
I will package it up and distribute it tomorrow to our four crossing guards on the way to school, as well as the kids teachers, and probably the office staff.
It was bad.
Returned it and got a 25lb one. Cut it up
Rubbed with "Salt lick" clone: 3:3:1:1 Saltepper:Garlic:Cayenne
On the MAK to 2 star - programmed the pellet boss for four hours on SMOKE then 225F
The next morning
Boating each piece with 1/2 a sweet onion, 1 cup of mushrooms and a couple of glugs of red wine.
This turned out great.Very moist and flavorful.
I will package it up and distribute it tomorrow to our four crossing guards on the way to school, as well as the kids teachers, and probably the office staff.