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You make a good point. You either need it med rare or go all the way to brisket level. For me Ill take it all the way, med rare in chuck is just going to be too tough and or too unrendered fatty for me.

I’d run 225-250. At least 160 internal before wrapping but moreover make sure the bark is set. I’d go 170 personally. Swipe it with a finger if it smears/is mushy let it go longer. if its crusty-ish go wrap. Then in a pan with wine/beef stock with rough chopped onion, celery, carrot on the...

Looks like a perfect cook on that elk, nicely done 👍

Just plain fantastic 👍

Looks tasty! I’m sure the butter would leak all over if I tried this 🤪

Lol, that was pretty good 🤪

Looks good to me! My one critique might be I’d like the bread slightly toasted. And a ? “Bruces”? Dudes, guys, buddys, bros? Never heard thst one orher than your posts. Just curious

Nice! Good deal too 😎

They have mutiprobe ThermoPro on clearance at my Walmart right now…

Yeah, they very a bit, the one by work has lots, the one nearest my house doesn’t 🤔

Yup, garden area 👍

Lots of grill stuff on clearance at my local wallyworld. Killer Hogs and BluesHog rubs for $5. Lots of Blackstone utensils, presses, thermometers, grill covers etc…

Beautiful blue sky here in NJ an hour outside NYC, much like that day until it wasn’t 😥 @DRKsmoking I just read a nice article today about the people of Gander and all the diverted plane passengers they helped out 👍

Looks great! Including the bugs 🦞 😎

I just bought a whole bone in loin. Thankfully they offer to cut it however you like so I had them do nice steaks then I vac seal each one. When I get boneless I just cut them myself. Shouldn’t be that hard to bone it out. Great price 👍

Looks good 👍

Sweet! Thnx for the info 👍

Yeah, I’d take down a few of those 👍

Ya know as soon as I learned about smoked bluefish dip I haven’t caught a decent blue? Lol…

I ‘ve had pork belly on a stick and more corndogs than I can count. Never thought of combining them, well done!