Recent content by Gene Brownson

In honor and memory of uncle Bob egg McGene’s

we will definetly do this again. Close to a brisket in flavor, a little differently do this again. 3.5# chuck roast Wrapped in foil with tallow until 152ish Pulled at 207ish. Total time 6.5 hours

Turned out awesome

Found tallow at the Amish market

ahhh a thing of beauty

Gotta have some brats as a snack. Cooked these on the wife’s gasser.

I’ve learned so much from this forum about smoking and grilling. Thank you all for the education, I would’ve struggled without you. I like to foil everything I can for easy clean up. I don’t use water as a heat sink. I use the largest clay pot base I could find, filled it with sand and foil it...

I got the bullet going, and trussed the meat to keep it from falling apart

I’ve been seeing people smoking chuck roast lately, treating it like a brisket and using tallow. Inexpensive and looked delish so I thought I’d give it a go. Only searing was wootsy and spg. Apple wood for smoke.

The wife’s pasta salad cost about $6 for this gynormous bowl. We gave so much away with some beef also. Fab u lish us. Perfect weather, great time relaxing. Hoping you all had a great tasty and HAPPY INDEPENDENCE DAY!!! MURICA!

Sliced thin for some sammies and the rest will either be more pit sammies of hot beef n gravy wit sum tater fries….with gravy of course

All protein pulled, looks like a few pieces are missing. Meat was pulled at 134 and tented and left to sit 30 minutes before the meeting the mill

Once set up, the fun part. SOOOO COLD n SOOOOO GUUUUDD

Always always have some brats to go wiff and schnak on

Broke out my rotisserie for my kettle. Haven’t done a pit beef in a while. Within a small area in and just outside Baltimore there are pit beef stands. Just about every community had one that everyone knew the owner and one another. I have been going to the one where I grew up as a young boy...