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Nice point, rubbed with mustard (going for some barkage) and covered in Divemaster's Brisket rub (thanks)
Put on the drum with some RO and Mesquite chunks!
No peek cooking......no spritzing, no foil, done when it looks good!
Stay tuned......
Nice hunk of beef there, and a beautiful lawn in the background!! I'd be popping beers and enjoying the TBS with that scenery ... can't wait to see the finished results!
Nice, I think I need to figure out how to make one of those, They look cool and very maintenance free apparently. Any plans available. Could a person use Oak wood instead of Charcoal with the same results?
bubba..........i thought with a drum, being direct heat, you needed to flip the meat every once in awhile.........least what at read at the breathren....you know, that short story, starting to become a novel, at over 80pages, thread.........
Some do, i have a solid 24" to the grill so never have needed to.
Bottom is a tad darker but not worth flipping.
I see a lot of guys with grill marks on their food, i think the heat just gets away from them sometimes.
Hey Bubba not trying to highjack you thread but I will have to say Cajun that is an UGLY drum..but hey if it works who cares right? That would be my feeling..Sorry Bubba..Where's the Q-View Bubba?