Labor Day Cook

[912smoker]

Been hankering for some pulled beef and make a stop at a nearby meat company that sells locally raised and processed beef. Found a 4.5 boneless Chuck that followed me home.
Rubber down with HeyGrillHey beef rub, wrapped tight in saran wrap in back into the fridge for 6 hrs.
Added a layer of Lane's Anco rub and on the MBGF at 275. Got her loaded with Blues Hog lump and pecan/hickory chunks.

A quick spritz of H2O at the 2 hr mark and riding to 165 IT or so.

Keith

 

[912smoker]

Bark is set and time to wrap.
Sliced a med Vidalia onion and added 1/2 bottle of The W Sauce and about 1/4 cup of water. Added a temp probe and waiting to check for tenderness at 200 IT.

Bumped the heat up to 300 in anticipation!

Keith

 

[indaswamp]

In for the finish!

 

[Rafter H BBQ]

Looking good Keith!

 

[Brokenhandle]

Looks great Keith!

Ryan

 

[912smoker]

Came out pretty good but should have let it ride out to 212 IT or so. I thought the carry over would umm...carry over but not quite enough. Still very tender and great flavor wise. Although the chief critic in the house prefers the Kosmos Q Brisket Mop I usually use during the wrap. I explained how she should be accustomed to setting for 2nd best. After all she did marry me


Plated my sammich up with a little added horseradish #Arby's


Enough leftovers for pulled beef tocos for tomorrow so a win overall.

Thanks for lookin!

Keith