ronbeaux50
Head Chef
Not too many opportunites around here close enough to compete this time of year so briskets kinda go on hold till March when they kick back off.
Then my neighbor comes begging for one for Christmas! Cool. Wanted it cooked today so he can serve it on Christmas day. He shows up last night with a whole eye of round????????
Now there ain't no way I was gonna turn that into pit beef for him to fridge for two days and then re-heat(he said he could not find a brisket??) So I hit the market at 0600 and found a 13lb packer.
It's slaving away now at 250 in the Stumps with oak/hickory/apple wood!
I'm keeping the round for later!
Then my neighbor comes begging for one for Christmas! Cool. Wanted it cooked today so he can serve it on Christmas day. He shows up last night with a whole eye of round????????
Now there ain't no way I was gonna turn that into pit beef for him to fridge for two days and then re-heat(he said he could not find a brisket??) So I hit the market at 0600 and found a 13lb packer.
It's slaving away now at 250 in the Stumps with oak/hickory/apple wood!
I'm keeping the round for later!