The UDS barely has a chance to cool down before something else goes on it :grilling_smilie: and today is no exception
asked management if she could pick me up a chuck roast.. came home with a 16lb whole chuck (thats huge for us aussies lol) with only the boss and myself to feed i decided to cut it in half and freeze one for another day
With ma right hand man & trimming partner sitting next to me,
Trimmed it up, rubbed it up with some SPOG and a little paprika for colour and into the fridge last night wrapped tightly.. got up at 4am this morning to throw her on, temp was stable and hickory was 'a' burnin meat went on at 4.45
Currently at 145 IT will update later
My trimming partner loves smoking as much as i do :biggrin:
asked management if she could pick me up a chuck roast.. came home with a 16lb whole chuck (thats huge for us aussies lol) with only the boss and myself to feed i decided to cut it in half and freeze one for another day
With ma right hand man & trimming partner sitting next to me,
Trimmed it up, rubbed it up with some SPOG and a little paprika for colour and into the fridge last night wrapped tightly.. got up at 4am this morning to throw her on, temp was stable and hickory was 'a' burnin meat went on at 4.45
Currently at 145 IT will update later
My trimming partner loves smoking as much as i do :biggrin:
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