From the half beef we bought this year…
Seasoned:
Rested:
Sliced:
Blues Hog charcoal with a couple chunks of pecan wood for smoke. Kept the Gateway around 250°F for 2hrs and 45min (126°F internal temp) and rested for nearly an hour (139°F internal temp). Ate this with an anti pasta
made.
Sent from my iPhone using Tapatalk
Seasoned:
Rested:
Sliced:
Blues Hog charcoal with a couple chunks of pecan wood for smoke. Kept the Gateway around 250°F for 2hrs and 45min (126°F internal temp) and rested for nearly an hour (139°F internal temp). Ate this with an anti pasta
made. Sent from my iPhone using Tapatalk