Got two chucks going in the WSM shortly there seasoned with Bad Byrons butt rub and I injected them with beef broth and some Bad Byrons butt rub. I'm going no waterbowl until I pan them after I like how they look with some French onion soup. Going to run hot at 350 right now but I'll back it down to 250-300 to finish. And we finally bought a spare fridge for the basement which is handy having a counter depth side by side in the kitchen.
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8/6/17 at 8:51am