Damn son. That looks unbelievable.Skirt steak pinwheels wrapped in proscuitto, parsley, and parmesan cheese. View attachment 142304View attachment 142305View attachment 142306View attachment 142307View attachment 142308View attachment 142309
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Damn son. That looks unbelievable.Skirt steak pinwheels wrapped in proscuitto, parsley, and parmesan cheese. View attachment 142304View attachment 142305View attachment 142306View attachment 142307View attachment 142308View attachment 142309
It really does, he needs to have us all over for one of his cooks in the summerDamn son. That looks unbelievable.
Cook it like a brisket. I’ve done it a few times and it comes out fastastic. I run the pit at 250, season with SPG, run till 165 interal, pull and wrap then run till 195. Rest it for 30 mins.how does smoking a chuck roast work as just a chuck roast? Was thinking about it for a while.....
Jesus..Cook it like a brisket. I’ve done it a few times and it comes out fastastic. I run the pit at 250, season with SPG, run till 165 interal, pull and wrap then run till 195. Rest it for 30 mins.
I pulled today’s early since I just wanted to impart the smoke flavor and it’ll cook in the chili tomorrow.
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I wrap in butcher paper from 165-195.Jesus..
Unwrapped? Or do you wrap for stall
Man. How tf you get that bark then.I wrap in butcher paper from 165-195.
Butcher paper doesn't ruin the bark like foil.Man. How tf you get that bark then.
Ah dang just seen this. Kinda rapid fire here:I'm begging you to help me with my meat. The only thing I can't differ from is in using a pellet smoker with hickory pellets. Anything else you suggest I can do