Eeeemmmm just purchased a BEAUTIFUL piece of meat here right outside of Boston, MA at a Brazilian butcher shop in a town called Woburn. Paid $26 for it, right in my price range. I also got this amazing mixture of sea salt and Goya sazon con azafran that I put on it along with liberal amounts of pepper. Will be adding garlic powder when I get home and a few other "secret" ingredients.
I've taken pictures of the rub down session but am still at work so can't get them off my camera until I'm home. This will be the official home of the Q-view going down for most of the day on Saturday.
The hickory is purchased and I will be using the Charbroil Silver Smoker.
Going to start it tonight around 10 PM to finish around 4 PM on Saturday. Figuring around 16 - 18 hours in the smoker. The hardest part is going to be keeping the coals hot enough throughout the night.
Wish me luck BBQ troopers, on we march to the promised land.....
I've taken pictures of the rub down session but am still at work so can't get them off my camera until I'm home. This will be the official home of the Q-view going down for most of the day on Saturday.
Going to start it tonight around 10 PM to finish around 4 PM on Saturday. Figuring around 16 - 18 hours in the smoker. The hardest part is going to be keeping the coals hot enough throughout the night.
Wish me luck BBQ troopers, on we march to the promised land.....