Psb

[Pat G]

I hadn't made this in a while and seeing Cliff's cook pushed me over the edge.

I had a small 1.8# chuckie that I put some sea salt on and let it sit in the fridge overnight. Before the cook I applied some Rufus Teague to it.


On to the 14.5 with KBB and some post oak for flavor.


Meanwhile I prepped the rest of the ingredients.


After almost 4 hours it was ready to go in the CI dutch oven.


Back on the WSM for a couple of hours.


Shredded.


And plated.


Good stuff. I took some to work and shared it with a few folks, they all loved it. Thanks for looking.

 

[Mike Durso]

Fantastic!

 

[Dan C. FL]

That's a great job! I loved that dish when I made it.

 

[Cliff Bartlett]

That's a thing of beauty Pat! At least you didn't forget to throw on the cheese like somebody I know!

 

[ChuckO]

Boy...that sure looks like a new dutch-oven if ever I saw one....And Pat.....You killed it!!! Great cook, would love one...or two....or......

 

[Robert-R]

That PSB looks great. However, you didn't make enough. Just sayin' ....

 

[Rich Dahl]

Just killer Pat, PSB is one of our favorites and I'd go for yours anytime.

 

[Barb D]

Pat, that's one awesome PSB. You plates pic tells the story, outstanding.

 

[Mark B]

Great job Pat, I've never thought to use a dutch oven. Got one downstairs, and that will keep me from cursing the holes that I always get with the foil pans.

 

[JeffG]

Looks awesome Pat, I have never made PSB,
DO looks like the way to go.