Too bad I had to leave before I got to try yours last week, but this one turned out fairly decent.
Seasoned with Montreal and onto the Weber 26 at 250-275 for a couple hours.
This is about 155* and heading into a foil pan with a bit of liquid. Increased heat to 300.
Took it out at 198*.
Rested 30 minutes and separated at the grain change.
Pretty tasty stuff, and I will be doing this again.
Seasoned with Montreal and onto the Weber 26 at 250-275 for a couple hours.
This is about 155* and heading into a foil pan with a bit of liquid. Increased heat to 300.
Took it out at 198*.
Rested 30 minutes and separated at the grain change.
Pretty tasty stuff, and I will be doing this again.