Salt, coarse pepper, garlic. Smoked on camp chef pellet grill with 50/50 mix of charcoal and Pit Boss comp blend pellets also used a smoke tube.
225 degrees until 160, wrapped in foil with Worcestershire sauce (about 3tbs) and cooked at 275 until done.
by FFEMT39
3 Comments
We Need Your Help!
We’ve noticed that recent changes in Reddit’s algorithms have made it harder for original content (OC) communities like ours to get the visibility we used to enjoy. This shift means that posts and comments aren’t getting the attention they deserve.
By voting on and commenting on posts, you’re not only helping others but also boosting the visibility of your own posts. Your engagement is crucial, not just for r/PelletGrills, but for all the wonderful niche communities like food, crafts, art, and culture that thrive on original content. Even a simple comment like “This would fit X sub” can make a big difference.
Together, we can support and uplift our entire community. Let’s keep the positive vibes and delicious smoked meat content flowing!
—
It’s working: https://i.imgur.com/EU1Y5GO.png – Concurrently more users are viewing r/Pelletgrills, keep up the votes and comments and thank you to everyone who’s helping us stand out.
—
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/pelletgrills) if you have any questions or concerns.*
Maybe an unpopular opinion but if the meat is stuck to the bone it should remain that way unless you’re making a stew.
Nothing like ripping meat from a bone that makes a meal better.
purchased a hammer from wild fork last weekend and it was fantastic. Leftovers became tacos 2nd night