Just wondreing if any of you guys are cooking bottom round flats. I started using this cut last summer and have had better success withit than with my briskets which have room for improvement.
Nuttin' fancy in my process just a salt,pepper,paprika garlic rub and cook to 185-190, on my WSM using Royal Oak briquetts and hickory chunks rest and serve.
Comments ?
Nuttin' fancy in my process just a salt,pepper,paprika garlic rub and cook to 185-190, on my WSM using Royal Oak briquetts and hickory chunks rest and serve.
Comments ?