Matt Gard
TVWBB All-Star
Well I finally got around to cooking some PSB. After the cook I have decided it was long, long overdue. Started with a 2.5 lb chuck roast all seasoned and ready for the WSM.
Right as I put the roast on the WSM I had this rolling in with some 60-70mph wind gusts...
While the roast is coming to temp on the WSM here are the rest of the players...
Here's the leading edge of the storm
Onto the bed of peppers and into the oven
All pulled and ready to eeeeet.
Here is your plate.
Would I make this again? ABSOLUTELY! I think I had 4 of those sliders.

Right as I put the roast on the WSM I had this rolling in with some 60-70mph wind gusts...


While the roast is coming to temp on the WSM here are the rest of the players...

Here's the leading edge of the storm

Onto the bed of peppers and into the oven

All pulled and ready to eeeeet.


Here is your plate.

Would I make this again? ABSOLUTELY! I think I had 4 of those sliders.