Desert Dweller
Babbling Farker
- Joined
- Aug 3, 2008
- Location
- Mesa...
Smoked over Oak in the BDS at about 260 for nearly 7.5 hours. I had bought an 18 pound chuck roast, then took it back to the store and had the butcher cut it in half so it would cook in less than a full day. I used Dizzy Pig's Cow Lick, a Chili Salt & Pepper and Chalula's Chili Lime. Turned them after 2 hours and again at 5.5 hours. I took them up to about 212 degrees and they pulled so easy!... We had them for dinner tonight with a bbq sauce I made. Pay no attention to the sirloins in the BDS, they are for another thread... Oh yeah, that pan the pulled beef is in is 13x17x2.5. Lots o beef!
Thanks for stopping in, hope you enjoy!
Thanks for stopping in, hope you enjoy!
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