Prior to the rub....
Rubbed and ready to go...
After the 3.5 hr spritzing every 1/2 hr with Texas Mop BBQ Baste see below)
(added .5 hr due to the difference in connective tissue of beef)...
Pulled and foiled for another 2 hr...
Sauced with Stubbs Spicy BBQ Sauce and in for the last hour
Pulled and ate!!!
TEXAS MOP BBQ BASTE
2 c. beef stock
1 1/2 tsp. powdered mustard
1/3 c. apple cider vinegar
1 1/2 tsp. Tabasco
1 tsp. chili powder
1 1/2 tsp. salt
3/4 c. Worcestershire sauce
1/3 c. oil
1/2 tsp. garlic powder
1 tsp. paprika
Crushed red pepper (to taste)
Bill Rigsby - Divide, CO @ 9,375'
2007 JENN-AIR 4 Burner 52K LP Gas Grill 720-0337
Maverick ST01 Surface Temp.
Maverick ET7 Dual Probe Wireless Remote Temp.
Lodge 10" Skillet / 2.5 Qt Pot / Sauce Pot
Perforated Veggie Grill Pan
Stainless Steel Chicken Wing Holder
Stainless Steel Smoker Box
Two Stage Adjustable Regulator
Rotisserie and Warming Rack Storage
OXO Stainless Steel Tool Hook
Heat Retention Mod
Custom Stainless Steel Side Storage Cabinet
Stainless Steel Side Table
Stainless Steel Halogen Work Lights
Chile / Nut Roaster for Rotisserie
Masterbuilt 30" Stainless Steel Smoker
Brinkman Charcoal Smoker
Drop in LP Gas Burner and Stock Pot to Convert to Turkey Fryer
"Baby" Weber Kettle Charcoal Grill