Been seeing a lot of these lately so thought I would try my hand at it.
Well I could of had better luck with it as I had a dilemma but we all have been there.
Started out with what I thought was a great looking Chuckie.
Made up some marinade bagged and in the fridge over night.
In the smoker we go.
As you can see I use a water pan as I always do for most of my cooks.
Now here is where the dilemma comes in I was off doing something else
(getting camper ready to go to pc farmer's for the gathering.)
Came back to check on things and found I had run out of propane.
The meat was safe as it had been over 140 the last time I checked.
So I lost track of where it was and pulled it.
Family was ready to eat so this is what we the had.
Was hoping for the longer higher temp like a brisket. Didn't make it but it had a great flavor.
My plate.
You see the question every once in a while do you make mistakes yup we all do regardless of our experience or in-experience.
So you drop back punt and try it again.
Thanks for looking.
Warren
Well I could of had better luck with it as I had a dilemma but we all have been there.
Started out with what I thought was a great looking Chuckie.
Made up some marinade bagged and in the fridge over night.
In the smoker we go.
As you can see I use a water pan as I always do for most of my cooks.
Now here is where the dilemma comes in I was off doing something else
(getting camper ready to go to pc farmer's for the gathering.)
Came back to check on things and found I had run out of propane.
The meat was safe as it had been over 140 the last time I checked.
So I lost track of where it was and pulled it.
Family was ready to eat so this is what we the had.
Was hoping for the longer higher temp like a brisket. Didn't make it but it had a great flavor.
My plate.
You see the question every once in a while do you make mistakes yup we all do regardless of our experience or in-experience.
So you drop back punt and try it again.
Thanks for looking.
Warren
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