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Unread 03-21-2010, 07:34 PM   #5
Jeff Selle
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Join Date: 03-02-10
Location: Post Falls, Idaho
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@solidkick, I'm going to take them to 190 and pull them for sandwhiches I think... I thought about 140-160 and slicing, but there are squeemish types at work that don't like pink meat...

@swamprb, I will adding as I go, but I wasn't sure how much to use...i haven't tried this rub on beef yet, didn't want to over do it... thanks for the tip..
*2 Weber Smokey Mountain 18.5 & 22.5 w/Stoker
*Pre-1979 22.5-inch Red Weber Kettle
*Pre-1979 18.5-inch Red Weber Kettle
*1993 & 1998 Weber Performers
*Grill Dome Kamado smoker 18-inch
*El Cheapo offset smoker (CharBroil)
*4X8-foot trailered Santa Maria Grill
*Coveting a Weber Ranch Kettle
*Yellow splash-proof Thermapen
*Member of PNWBA/KCBS/West Slope BBQ Association
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