ScottyDaQ
Master of All
I wanted to do a brisket this weekend, but none of the butchers had any, and I didn't wanna pay the higher price for the ones at the supermarket. So I had the butcher cut me a slab of chuck roast ...8 pounds worth.
I threw it on around midnight Saturday and took it off around 1pm Sunday when it hit 200 and was probe tender (like butta).
My buddy Tony came up and helped me down a buncha dead trees to clear out the back yard. Man my body is wrecked....but we ate good.
I didn't get a pic of the plate, but chuck with caramelized onions, Q sauce, on a bulky roll, ABT's and chili beans.
I threw it on around midnight Saturday and took it off around 1pm Sunday when it hit 200 and was probe tender (like butta).
My buddy Tony came up and helped me down a buncha dead trees to clear out the back yard. Man my body is wrecked....but we ate good.
I didn't get a pic of the plate, but chuck with caramelized onions, Q sauce, on a bulky roll, ABT's and chili beans.