Found this recipe and wanted to give it a try.
2# chuckie.
Overnight with some Rufus Teague.
On the 18WSM first thing in the morning.
This is after 5 hours at 260-270. Going to foil it now.
Cooked it in foil until it hit 195 and then let it rest for 15 minutes.
Cubed and sauced, back on the WSM for 1.5 hours.
All done.
Tasty stuff, leaner than regular burnt ends. I am really liking my 18WSM, it is so easy to get dialed in on a temperature. This thing only has 5 cooks on it, I can't wait until it is fully seasoned and sealed a little better. Thanks for looking.
Topic: Poor Man's Burnt Ends (Read 1563 times)
