View Full Version : Preparations For Easter Smoke

04-17-2011, 07:09 PM
I wandered into Market today, thinking about the coming weeks Holiday menu when inexplicably I was drawn to the Meat Counter by overpowering forces and this appeared in my hands......

I've not cooked such before and am open to the Bethren Collective for suggestions....I'm thinking basic s&p seasoning and then low and slow until 135* internal temp. using black cherry and oak for smoke....

04-17-2011, 07:15 PM
Its will be done.

04-17-2011, 08:12 PM
My suggestion is to grind it up and make meatball sandwiches. :thumb:

04-17-2011, 09:36 PM
I have done several of those treat it like a brisket, oil it down good before you rubit, make wonderful beef samwich or pull beef I think you will be please with it