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View Full Version : Preparations For Easter Smoke


N8man
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......
http://i717.photobucket.com/albums/ww171/n8man_album/100_4255.jpg

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....

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

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

jestridge
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