medic92
is one Smokin' Farker
One is rubbed with salt and pepper, the other with Oakridge BBQ Carne Croste rub. Which will reign supreme?
Each will be smoked on my UDS over cherry at 225 until they reach an IT of 125. Then over to the Weber kettle for a viciously hot sear, then a 30 minute rest before slicing.
It's going to be a good day.
Each will be smoked on my UDS over cherry at 225 until they reach an IT of 125. Then over to the Weber kettle for a viciously hot sear, then a 30 minute rest before slicing.
It's going to be a good day.