Ok so I just had to smoke something so I defrosted a chuck roast and rubbed it with some kosher salt and pepper while the smoker was coming up to temp. I apologize for not having Qview of the prep but I've been busier than a one-armed wallpaper hanger around here.
Here's my idea of snaking the fire around the basket...
I will take any and all criticism..
At this point the chuck had reached 145 so I wrapped it and put it back on... Now what to do? I know, defrost some thighs to go along with it..
Point blank quail with a six shot or partially pulled chuck?
Love smoke rings... Egad, bad pic, sorry
Ahh, pulled chuck... Thighs came out good, some were eaten and the rest were in the fridge at this time..
I meant UDS....
Here's my idea of snaking the fire around the basket...
I will take any and all criticism..
At this point the chuck had reached 145 so I wrapped it and put it back on... Now what to do? I know, defrost some thighs to go along with it..
Point blank quail with a six shot or partially pulled chuck?
Love smoke rings... Egad, bad pic, sorry
Ahh, pulled chuck... Thighs came out good, some were eaten and the rest were in the fridge at this time..
I meant UDS....