Actually turned out good. Family came back for seconds (me too).
It’s not gonna win any contests, but for beefy oak-pecan twang, it hit the spot. It was like a brisket flat. Not juicy, not dry. If I hadn’t foiled it, and without the water pan, I would bet it would have been very dry.
When I wrapped it, it was kind of an unappealing pinkish light brown soft mushy bark, and I didn’t think it would ever get better in the foil, but it blackened up (probably due to surface moisture loss).
I’d do it again. $20 worth of meat.
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WSM, Vermont Castings, Campfire on dirt w/ expanded metal grate
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