KevinJ
somebody shut me the fark up.
- Joined
- Jul 9, 2015
- Location
- Pensacola, FL
Smoking two 3.25lb roasts, one for Pulled Beef the other for a batch go Chili I'm going to make next week. The one I'm going to pull is Seasoned with Loot N' Booty Whats Your Beef and BPS Money, The one being used for chili is seasoned with BPS Jalleluja Seasoned Jalapeño Salt and corse Black Pepper.
Any fans of the movie Office Space, remember when Peter asked Lawrence what he'd do if he had a million dollars and Lawrence responded with 2 Chucks at the same time. I don't have a million dollars but I'm smoking 2 Chucks :grin:
Two Chucks ready to be seasoned
Cooking in the dirt today because the backyard and patio are under construction, the wind is blowing right into the unfinished addition this morning, the better half wouldn't like it if her new room smelled like smoke :shocked:
The plan is to cook these for around 4hrs at 275-300, WSM is sitting at 268 right now but hoping it will climb, wrap in BP and cook until probe tender, hopefully they'll be done in an overall cook time of 5.5 to 6hrs.
The one in the front will be used for Chili
Any fans of the movie Office Space, remember when Peter asked Lawrence what he'd do if he had a million dollars and Lawrence responded with 2 Chucks at the same time. I don't have a million dollars but I'm smoking 2 Chucks :grin:
Two Chucks ready to be seasoned
Cooking in the dirt today because the backyard and patio are under construction, the wind is blowing right into the unfinished addition this morning, the better half wouldn't like it if her new room smelled like smoke :shocked:
The plan is to cook these for around 4hrs at 275-300, WSM is sitting at 268 right now but hoping it will climb, wrap in BP and cook until probe tender, hopefully they'll be done in an overall cook time of 5.5 to 6hrs.
The one in the front will be used for Chili
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