There's no sense in providing a long narrative here - I'll let the pictures do the talking for the most part:
Pulled this beauty out of the chest freezer:
Seasoned up with a multi-layer rub consisting of Oakridge Carne Crosta, Lawry's, and Seasoned Pepper:
All trussed up:
Green Weber OTG all fired up:
Added a bunch of cherry chunks for smoke, along with the meat:
Opened up the vents fully:
The meat is now spinning:
OK, so here's what it really looked like:
When the meat reached 130, I pulled it:
Anointed with the Chimichurri:
Closeup of the goodness:
Just utter deliciousness. Wishing ALL of you Brethren a Happy New Year!
Pulled this beauty out of the chest freezer:
Seasoned up with a multi-layer rub consisting of Oakridge Carne Crosta, Lawry's, and Seasoned Pepper:
All trussed up:
Green Weber OTG all fired up:
Added a bunch of cherry chunks for smoke, along with the meat:
Opened up the vents fully:
The meat is now spinning:
OK, so here's what it really looked like:
When the meat reached 130, I pulled it:
Anointed with the Chimichurri:
Closeup of the goodness:
Just utter deliciousness. Wishing ALL of you Brethren a Happy New Year!
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