I tried smoking it in an aluminum pan in order to save the juices. I can't see going back. I also let it run hot. It peaked at 289 at one point. It went on at 7:30 am and was done at 12:30 pm.
I dry brined overnight. Used a custom rub with many components of BBB rub, but with 5 spice, cayenne, extra garlic powder and salt. Put it in the pan until it stalled. Then I wrapped it and added the juice from the pan.
Once done I pulled the beef, and mixed it up in its own juices.
I dry brined overnight. Used a custom rub with many components of BBB rub, but with 5 spice, cayenne, extra garlic powder and salt. Put it in the pan until it stalled. Then I wrapped it and added the juice from the pan.
Once done I pulled the beef, and mixed it up in its own juices.
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