Enrico Brandizzi
TVWBB Honor Circle
National Beef USDA Prime
I injected with Meat Church and used the same Holy Cow rub.
Smoked with hickory at 250F for 13:30 hours till probe tender in the flat.
Let it rest double foiled and in blankets for 1 hours without venting-
Overall I was very happy with moistness and tenderness.
IMG_8127 by Enrico BBQness, su Flickr
IMG_8139 by Enrico BBQness, su Flickr
IMG_8154 by Enrico BBQness, su Flickr
at 9:00 hours in, it goes in pink butcher paper
IMG_8166 by Enrico BBQness, su Flickr
ready to slice and serve
IMG_8182 by Enrico BBQness, su Flickr
the lean and the fat slices
IMG_8184 by Enrico BBQness, su Flickr
IMG_8188 by Enrico BBQness, su Flickr
Thanks for stopping by.
Enrico
I injected with Meat Church and used the same Holy Cow rub.
Smoked with hickory at 250F for 13:30 hours till probe tender in the flat.
Let it rest double foiled and in blankets for 1 hours without venting-
Overall I was very happy with moistness and tenderness.
IMG_8127 by Enrico BBQness, su Flickr
IMG_8139 by Enrico BBQness, su Flickr
IMG_8154 by Enrico BBQness, su Flickr
at 9:00 hours in, it goes in pink butcher paper
IMG_8166 by Enrico BBQness, su Flickr
ready to slice and serve
IMG_8182 by Enrico BBQness, su Flickr
the lean and the fat slices
IMG_8184 by Enrico BBQness, su Flickr
IMG_8188 by Enrico BBQness, su Flickr
Thanks for stopping by.
Enrico