SirPorkaLot
somebody shut me the fark up.
5lb Chuck Roast
Put a Sea Salt, Coarse Black Pepper & Garlic rub on it
Added a 2lb ground beef head with MOINK eyes, and salt pork hair
Smoked Chucky:
With Wine Infused Oak (made from California Wine Barrels)
Once Chucky hit 165 Internal, I took it off
Turned my beck for just a few seconds, and this is what I found:
Once beheaded:
To be continued:
The Seed of Chucky: http://www.bbq-brethren.com/forum/showpost.php?p=1255904&postcount=52
Put a Sea Salt, Coarse Black Pepper & Garlic rub on it
Added a 2lb ground beef head with MOINK eyes, and salt pork hair
Smoked Chucky:
With Wine Infused Oak (made from California Wine Barrels)
Once Chucky hit 165 Internal, I took it off
Turned my beck for just a few seconds, and this is what I found:
Once beheaded:
To be continued:
The Seed of Chucky: http://www.bbq-brethren.com/forum/showpost.php?p=1255904&postcount=52
