Rubbed the backstrap and cheeks with Wagyu Tallow, the. Rubbed the cheeks with Blanco by Meat Church, and the backstrap with my homemade brisket rub. The backstrap is coming iff at 135°, the cheeks will smoke open for a few hours, then will braise in beef brith and some other goodies. Tacos tonight are gonna be BOMB!!!
by NorseYeti
1 Comment
Damn brother. Clean burn for me one time.