Never even thought that I'll actually smoking meat! Got the Searwood pretty much to avoid charcoal monitoring, I'd be really bad at it. I think it's really worth it.
Followed Steve Gow's video, but it went to 150° then 200° so fast, I'm super worried.
* Rub at 10 PM
* Grill at 9 AM
* Went to 150° then foil boat at 3 PM
* 210° at 6.30 PM
* Sliced open at 8.30 PM
Missus wasn't really satisfied with the rub, bark, and amount of fat. But we're okay with the tenderness.
Any inputs are welcome 🙂
by bitunx
4 Comments
Why the squeezing?
Love me some fat, yum
Didn’t even pull that mf apart so we could see inside
Hes gunna do it isn’t he
…he did