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Old 05-14-2011, 07:15 PM   #31
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho

Originally Posted by deguerre View Post
Dang John! Just..dang! Still waiting to pre-order that yet to be compiled cook book.
Thanks, man. Don't wait for that cookbook. I'd like to do
one, but a writer I'm not.

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Old 05-14-2011, 08:38 PM   #32
El Ropo
Babbling Farker
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Join Date: 10-06-10
Location: Austin, TX

The color on that meat is off the hook! Wow!

Thanks for sharing the pics.
Rescued 22.5" OTS. SJS Mini-WSM. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods.

2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)
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Old 05-14-2011, 09:47 PM   #33
Grain Belt
is one Smokin' Farker
Join Date: 11-11-09
Location: Northern MN

Thank you so much for the post. I just bought a 3 lb. chuck roast this afternoon from an exceptional local butcher. I am very excited to use your method on my kettle.
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