Was wandering through the meat dept at Kroger the other day and ran across these…
Decided I’d do a little experimenting and see how these were straight out of the package.
Onto the kettle with a lazy snake set up.
Also put half a 3 PD chub of burger on there. That’s for tomorrows chili. That’ll be another post.
The tri tip was cooked to a 145 degrees IT with the kettle running 225-250 degrees with some maple chunks mixed into the snake.
Was mighty tasty, with just a hint of the Hatch chile rub. Not overly hot just had a good taste.
The brisket went to 209 degrees. Was toothpick tender. Great smoke ring, tender, juicy. And quite tasty.
Thanks for looking.
Jim
Decided I’d do a little experimenting and see how these were straight out of the package.
Onto the kettle with a lazy snake set up.
Also put half a 3 PD chub of burger on there. That’s for tomorrows chili. That’ll be another post.
The tri tip was cooked to a 145 degrees IT with the kettle running 225-250 degrees with some maple chunks mixed into the snake.
Was mighty tasty, with just a hint of the Hatch chile rub. Not overly hot just had a good taste.
The brisket went to 209 degrees. Was toothpick tender. Great smoke ring, tender, juicy. And quite tasty.
Thanks for looking.
Jim