Chuckles on performer
Am doing chuck steaks on my performer for a gathering tonight. I'm confused; should I cook them direct quickly, or can I smoke them for a few hrs without them drying out?
I've read both methods in the archives and would prefer to smoke them low and slow.
Cook them indirect for a few hours. The collegen and connective tissue will break down and keep the meat moist.
|All times are GMT -5. The time now is 09:10 AM.|
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.