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Old 05-10-2013, 10:50 PM   #6
Fishawn
is one Smokin' Farker
 
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Join Date: 08-09-10
Location: Olympia, WA
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TT's grown on trees here in WA & cooked a lot of them indirect on kettles, seared, reverse seared, etc..... Last week I decided to try cooking one diffferent, kinda like a brisket..... 250ish on the Performer with Cherry, then foiled about 150-160ish with beer & took to 195ish+-... Let rest 30 minutes & sliced.... I liked it.... Next experiment is "burnt ends" with a TT

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Last edited by Fishawn; 05-10-2013 at 11:23 PM..
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