This cut got a ~48 hour dry brine, an hour and half in the smoker to get it up to 120F, and then 5 minutes on the Weber to sear and get that nice char and a final internal temp of 133.5F. by TopDogBBQ 1 Comment Starscream147 7 months ago This is all I wanna know.Did the wolves get some?Write A CommentYou must be logged in to post a comment.
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This is all I wanna know.
Did the wolves get some?