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Discussion in 'Beef' started by SmokinAl, Dec 10, 2011.
Is there a difference in the seasonings, I would have thought they would be the same.
We were upset at first too, but now we like the Montreal better. I still have a half bottle of the Canadian, but just don't use it anymore.
Looks great Al...... Love those RB sammies..............
Man that's some awesome looking Beef...Glad you liked the smoked Jus...JJ
That Jus is awesome JJ, thanks for sharing the recipe, the gravy that we made from it was the best too.
Excellent, as usual! Unfortunately, I'm hungry now. LOL!
Thank you for sharing, Al!!!
I concur with Al and JJ, that Au Jus is fabulous, I made it last night and it has great depth of flavor. Really tasty stuff.
Great thread Al.
HOLY MACKEREL ! That's a BIG Pile of meat ! Nice.
Very nice, looks tasty. Could I pull this off with a 4lb roast? Also in picture #2 what is that thing sticking out of the left side of the smoker?
A 4 lb. roast would work fine.
That's a fan in the side of the smoker. I have a BBQ Guru for controlling the temp.
the wood chips in the small can in the middle of the WSM charcoal ring is there a bottom to the can or doe's it sit there and smoke from the heat of the coals?
WOWWWWW!!! I'm going to give er a shot here in the next few days!!!!!
This looks incredible!
I just ate a little while ago and now I'm hungry all over again for some beef! Nice job Al!
Will definitely fire up my WSM when I return to Texas. This looks delicious! Thanks for posting.
ok the recipe is copied and ready to use... oh and printed
Mercy sakes that looks awesome!!
Thanks Earl, I appreciate it.