This weeks grub

[TH-n-PA]

I need to clean out the pellet grill then place this 4.11 pound point in.

I have done a few flats but never a point.

Also

I didn’t pick up on the “Probe Tender” thing (sometimes I’m slow) until a bit ago so I am really excited to actually cook a chunk of meat properly!

 

[negolien]

yum

 

[TH-n-PA]

And I am done....
Stuffed!

SPOG
Sliced and inserted some garlic cloves

Fought the smoker the whole cook but still turned out a fine piece of meat.

6 hours around 250*- 315*
IT 205*- 210* and probed "mostly" tender so pulled
3.5 hours wrapped in the cooler

Cheers all.

 

[Sven Svensson]

Everything about that looks great!

 

[DRKsmoking]

Couple slices of that with some hot mustard on a crusty bun,
That would hit my spot for sure

David

 

[TH-n-PA]

Couple slices of that with some hot mustard on a crusty bun,
That would hit my spot for sure

David

Tonight's leftovers were similar

Sliced cold
Dabs of homemade mayo and alternating hits of red/green Tobasco and Sriracha.

I have gained four pounds since I pulled that point from the smoke......

 

[gmc2003]

Boy does that look good. Nicely done. I had to work this past weekend. So I was eating freezer finds.

Point for sure
Chris

 

[Bearcarver]

Great Pic!!
Great Food!!
Nice Job!
Like.

Bear

 

[tx smoker]

Man oh man, what an amazing array of food. You seem as though you're putting yourself down but you nailed all of what I saw. Everything was off the charts. Give yourself a little credit. You deserve it Keep those cook pics coming!!

Robert