Boshizzle
somebody shut me the fark up.
I ran across a ~4 pound chucky this morning at the market. It was marked down to $2.15/pound. I couldn't pass it up. I wondered how it would be if I cooked it like a tri-tip that has been cooked like a brisket. :wink: Here are the results.
I rubbed it with some Smokin' Guns Hot, granulated garlic, black pepper, and some herbs & spices. I fired up the keg to 325F with some white oak for smoke. I added some beef broth and red wine to the pan too.
Here it is after about 1.5 hours into the cook. I let it cook for 2 hours and then wrapped it in foil and I let it cook about another 2 hours until it probed tender. Then, out of the keg for a 1 hour rest.
Here it is ready for slicing.
I sliced it against the grain. Look at how tender and juicy it is. Oh, yeah!
A close up shot.
And, here it is after a little bit of chopping. We had tender, juicy BBQ beef sammies to start off the New England/Denver game. Everyone ate with gusto.
Thanks for looking.
I rubbed it with some Smokin' Guns Hot, granulated garlic, black pepper, and some herbs & spices. I fired up the keg to 325F with some white oak for smoke. I added some beef broth and red wine to the pan too.
Here it is after about 1.5 hours into the cook. I let it cook for 2 hours and then wrapped it in foil and I let it cook about another 2 hours until it probed tender. Then, out of the keg for a 1 hour rest.
Here it is ready for slicing.
I sliced it against the grain. Look at how tender and juicy it is. Oh, yeah!
A close up shot.
And, here it is after a little bit of chopping. We had tender, juicy BBQ beef sammies to start off the New England/Denver game. Everyone ate with gusto.
Thanks for looking.
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I just picked up a chuckie today to cook for this. Oh well, it will still be good.
