FLBentRider
New member
I started with these players - 7lbs of Chuck roast from Sams club, Head country and balsamic glaze for glue
All rubbed and ready
On 2 Star #106 with BD Hickory - 1 hour on SMOKE, then 225F
At an IT of ~150F, I boated with 1 sweet onion each and some a generous splash of cabernet sauvignon (Beringer 2008) red wine
Done - final IT ~208F - probe slides in like a hot knife into butter.
Pulled
Plated with Garlic Alfredo penne pasta
We are DEFINITELY doing this again. The combination of the balsamic glaze, head country, red wine, onions and smoke was incredible. The meat pulled easily and was moist and tender.
And to wash it all down
All rubbed and ready
On 2 Star #106 with BD Hickory - 1 hour on SMOKE, then 225F
At an IT of ~150F, I boated with 1 sweet onion each and some a generous splash of cabernet sauvignon (Beringer 2008) red wine
Done - final IT ~208F - probe slides in like a hot knife into butter.
Pulled
Plated with Garlic Alfredo penne pasta
We are DEFINITELY doing this again. The combination of the balsamic glaze, head country, red wine, onions and smoke was incredible. The meat pulled easily and was moist and tender.
And to wash it all down
