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Unread 11-27-2013, 11:28 AM   #7
is Blowin Smoke!

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Join Date: 10-03-12
Location: Gastonia North Carolina
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Originally Posted by deguerre View Post
Yep. They'll be pretty tough cooked like a steak. I usually let them get some good smoke, then pan and braise the rest of the way.
In other words, treat it like a chuck roast?
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle
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