Dwain Pannell
TVWBB Hall of Fame
Injected this 3.5 lb-er with beef broth (unsalted), rubbed with super secret mojo majic dust (OK - it was Bad Byron's), and placed it on a 230* WSM at 1030. I expect to eat at 6 PM. Here's to Gary! RIP
Here we are at 180*. I'm gonna let her go to about 185* or so then let her rest while I cook some sides.
All finished, sliced about the thickness of a pencil, and plated with some greens (with that one piece of beef I trimmed off prior to the cook), some black eye peas (with some bacon fried in the bottom of the pot and some juice added to deglaze the pan), and just a ribbon of some tennessee whiskey BBQ sauce. Also some slices of white bread and dill pickles (I've never eaten BBQ without pickles). It was VERY good. Nice and juicy, and tender.
Here we are at 180*. I'm gonna let her go to about 185* or so then let her rest while I cook some sides.
All finished, sliced about the thickness of a pencil, and plated with some greens (with that one piece of beef I trimmed off prior to the cook), some black eye peas (with some bacon fried in the bottom of the pot and some juice added to deglaze the pan), and just a ribbon of some tennessee whiskey BBQ sauce. Also some slices of white bread and dill pickles (I've never eaten BBQ without pickles). It was VERY good. Nice and juicy, and tender.
