Soaked in simmering water for 2 hours. Another rinse and patted dry.
Put the spice packet on the meat side and probably 20 cranks of Tellacherry pepper on it. Hit the Big Steel Keg cruising at 275 degrees dome temp.
Mopped it with Cokecola every 2 hrs. Foiled and put used about 1/2 cup of coke into the foil.
Ramped up temps at dome to 300 degrees.
Wifey heated the sourcraut and red taters. Let the meat rest for 20 minutes.
Thin sliced and I am stuffed. Wifey said the same thing.
Got too busy here to post photos but I really did happen.
We will repeat this again!!!
Put the spice packet on the meat side and probably 20 cranks of Tellacherry pepper on it. Hit the Big Steel Keg cruising at 275 degrees dome temp.
Mopped it with Cokecola every 2 hrs. Foiled and put used about 1/2 cup of coke into the foil.
Ramped up temps at dome to 300 degrees.
Wifey heated the sourcraut and red taters. Let the meat rest for 20 minutes.
Thin sliced and I am stuffed. Wifey said the same thing.
Got too busy here to post photos but I really did happen.
We will repeat this again!!!