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Unread 12-27-2012, 09:53 PM   #25
On the road to being a farker

plethoraofpinatas's Avatar
Join Date: 10-29-09
Location: Arlington, VA
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Looks good Okie! A few suggestions... Try leaving it unwrapped a bit longer to solidify the bark, wrap in butcher paper instead of foil, and slice against the grain. The slices of flat meat look like they're sliced with the grain (stringy). If you slice against they will bite through easier. Keep it up!!!
Old Blue BBQ

Lang 60 Deluxe
22.5" WSM (x3), 18.5" WSM, 22.5" OTS
Char Griller Smoker Pro w/ SFB, reverse flow mod
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