HankB
is Blowin Smoke!
With a nod to Jet. I wonder how many of you will get the reference.
Anyway... this is following the Pepper Stout Beef recipe from the Wolf Pit which was referenced here. I keep hearing rave reviews so I decided to give it a go. Using the snake method on the kettle with a few mesquite chips.
And I have a 4 3/4 lb chuckie rubbed with S&P on the fire.
I'm measuring about 340°F through the lid vent about 45 minutes after the meat has gone on. I expect temperature to droop slightly as the cook proceeds. Can anyone guestimate when the meat will hit 165° IT? I need to have this ready to serve at 2:00 PM and it went on the cooker at 8:00 AM. A little early would be far better than a little late. I'm planning more or less three hours on the kettle followed by three hours in a Dutch oven.
thanks!
Anyway... this is following the Pepper Stout Beef recipe from the Wolf Pit which was referenced here. I keep hearing rave reviews so I decided to give it a go. Using the snake method on the kettle with a few mesquite chips.
And I have a 4 3/4 lb chuckie rubbed with S&P on the fire.
I'm measuring about 340°F through the lid vent about 45 minutes after the meat has gone on. I expect temperature to droop slightly as the cook proceeds. Can anyone guestimate when the meat will hit 165° IT? I need to have this ready to serve at 2:00 PM and it went on the cooker at 8:00 AM. A little early would be far better than a little late. I'm planning more or less three hours on the kettle followed by three hours in a Dutch oven.
thanks!
op2:
