1911Ron
is Blowin Smoke!
I took kabob size chunks of a chuck roast and experimented making burnt ends, I did them at 250 for 2 1/2-3 hours,I then put them in a pan with bbq sauce (one bottle was close to being gone so I swished some whiskey in it) covered the pan with foil and back in the smoker.
The good, flavor was great (salt pepper and garlic) Blues hog original sauce. Lesson learned make sure that all the pieces are of the same size as some were over cooked and not tender.
The pig shots were fantastic!
The good, flavor was great (salt pepper and garlic) Blues hog original sauce. Lesson learned make sure that all the pieces are of the same size as some were over cooked and not tender.
The pig shots were fantastic!