Quote:
Originally Posted by OLS
WOW....NO smoking plans at 3pm on a Friday? I don't KNOW this thread anymore.
My crap is all frozen...
Gonna have to see what's in there.
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If you find a dead hooker or my watch that I lost 3 years ago, please let me know.
Unless you find both, then I don't know you.
From a few days ago - 2-1/2 lb chuck that I picked up on the cheap, coated with a garlic paste (mix soy sauce, worcestershire, lots of garlic powder and some rub together, apply with a 4" drywall taping knife or bondo spreader) placed in the smoker later that afternoon w/ walnut and cherry wood. Temps were around 280-300 degrees, so I sliced it up rather than pulling it.
Made for a nice faux-brisket sandwich & leftovers.