SteveF (Alpine)
TVWBB Fan
Beginning to feel like a bit of a one trick pony with all of our dishes looking the same but here’s some boneless flanken using pit boss competition pellets at 400 degrees to an internal temp of about 125. Big shout out to @Bruno for the many recommendations for Oakridge BBQ rubs! We did one in Santa Maria rub and one with carne crosta steakhouse rub. Freakin’ amazing!