I have charred ribeyes but never a fillet mingnon.
I have seen people use the chiney started to do this. So I started mine 3/4 full (next time 1/2 full)...
My family all left out tonight so I had extra spending money!
ok gents time for a nap!
mustard base with blue hogs rub
On the Lang at 240f - 260f for 7.5 hrs
Rested in cooler for 2 hrs
Rule #1 bone should pull clean!
Rule #2 save the pork jelly - straind and into the fridge to de-fat
Dog Knows its good!