Brett-EDH
TVWBB Olympian
I think it was @EricV who just did some backs. They looked really good so call me inspired.
Not usually a huge fan of these due to the low fat content of the meat. I’ll overcome that with a butter and rub wrap, possibly, depending how this cook goes.
Running leftover JD, fresh B&B briqs, apple and cherry woods. Target is 250° for two hours then wrap then tack up once tender, say 202°F.
The greatest thing about the WSK is set it and forget it. It holds temps like a tank. Stable and predictable.
Dinner is at 7p. For 8 people, I think.
Not usually a huge fan of these due to the low fat content of the meat. I’ll overcome that with a butter and rub wrap, possibly, depending how this cook goes.
Running leftover JD, fresh B&B briqs, apple and cherry woods. Target is 250° for two hours then wrap then tack up once tender, say 202°F.
The greatest thing about the WSK is set it and forget it. It holds temps like a tank. Stable and predictable.
Dinner is at 7p. For 8 people, I think.
