3lb pichana, scored fat cap, W sauce as a binder, seasoned w/ Killer Hogs TX brisket rub. Smoked at 250 until 110° internal then seared at 500 until 135° internal. Rested for 15 mins. Chimmichurri was just a basic chimmi with cilantro, parsley, onion, red wine vinegar, garlic, salt, pepper, oregano & olive oil. Overall happy with the turnout!
by branndunn
18 Comments
Good boy
What is your cutting board made of?
You best have brought enough for the whole class
Oh no, it looks delicious
Nice
Knife looks amazing!
My favourite cut of beef to do on the kamado
Hey, it’s me, your pup
That looks insanely good. The chimichurri really makes it.
Top 3 favorite cuts for grill/smoker
Just like the song says, “hot damn.”
Holy shit that’s one lucky dog
The juice splashing on the dogs fur lol
More cowbell!!
Looks super yummy!
Ever try cutting them into steaks first and then smoking with a reverse sear. Also very good.
Bonus points for the Cauthen
My idol is the dog! He gets the reward wit no work. 🥳 Thats your true buddy for sure. Nice work Brann
Fucking awesome work, dude