greenmountainsmoke
Full Fledged Farker
Ok, first time showing off a cook w pics. Be gentle :-D
Also first time using one of my new rubs that recently came from Oakridge. Went with the Competition Beef/Pork and let it sit for a day.
Built up a fire of charcoal and some small splits and let it burns for about 45 minutes. Top round went on indirect heat for just shy of an hour.
Pulled and let rest when temps rose to about 105. Rested for 15 minutes.
Built fire back up and seared to finish.
Gave it a quick rest, then got to play with a slicer that a neighbor let me borrow.
Got pretty excited when I saw the teeny smoke ring (I put a small split of maple on the coal about halfway through the cook).
Sliced heaven!
Building a sandwich.
Add some homemade tiger sauce and some cheese.
Boom!
Went great with a beer and football. This cook is a keeper and will be repeated. Thanks for checking it out!
Also first time using one of my new rubs that recently came from Oakridge. Went with the Competition Beef/Pork and let it sit for a day.
Built up a fire of charcoal and some small splits and let it burns for about 45 minutes. Top round went on indirect heat for just shy of an hour.
Pulled and let rest when temps rose to about 105. Rested for 15 minutes.
Built fire back up and seared to finish.
Gave it a quick rest, then got to play with a slicer that a neighbor let me borrow.
Got pretty excited when I saw the teeny smoke ring (I put a small split of maple on the coal about halfway through the cook).
Sliced heaven!
Building a sandwich.
Add some homemade tiger sauce and some cheese.
Boom!
Went great with a beer and football. This cook is a keeper and will be repeated. Thanks for checking it out!
