Did an overnight dry brine with just kosher salt. Then did another over night with duck fat and rub. Smoked at 250F with hickory wood until an internal temp of around 170F and then covered in a pan with the fat drippings, a cup of red cooking wine and a cup of beef bone broth until around 200F prove tender (about 10ish hours total).
by TopDogBBQ
10 Comments
Damn, my dog food results would look badass too if I had your photography skills!
Edit to add: not saying yours is dog food! Looks killer.
Ai
Love that method. Looks great!
Awesome camera work!
ive done similar when i needed to speed up the process. looks great
The photo makes we want to lick my iPad. It’s giving some serious 70’s steakhouse vibes!
What differences, if any, did you notice when using duck fat as a binder? I’ve never tried it and I love duck fat so I’m curious if it really made much of a difference
Oh dang! Now I’m hungry! Good job!👏🏽
Wow, just wow
Does your meat have own fotostudio?
To be fair it is difficult to say how good the cook was considering amount of effort put into photos. Because you know, anyone can be great schef with photoshop