I lit the the snake at 7:30 and was up to temp by 8:30. Used Bonified Beef Rub (thanks Henrik!) after a 24 hr. dry brine. I had a single layer of KBB on top of a snake of 2X2 and maintained a pretty steady temp of 250-265. It just cruised to 170 by 1:00, so i put it in a pan with a half a cup of beef broth. Put it in the chest at 2:40, when we hit 205. 3 hrs faux cambro, then pulled enough for a sandwich, because tomorrow will be chili
Wow! I've been trying to attach photos since last October. I'm in!
It's CAB, so I take it they have their own grading system. Nice marbling,though. I usually chunk them and they fall apart as they cook. No water in the pan, but plenty around the Weber, cause we have red flag warnings here.
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