That was amazing. I took it to 150 with the smoker at 200 and let it rest for an hour.
I didn’t expect it to be that tender. I think its gonna be amazing thin sliced on sandwiches. Definitely doing that again
That was amazing. I took it to 150 with the smoker at 200 and let it rest for an hour.
I didn’t expect it to be that tender. I think its gonna be amazing thin sliced on sandwiches. Definitely doing that again
I was at a processor on Sunday collecting hooves and hide for training a pup. A little buck was hanging and they smoked the front quarters with a shot from a 300 win.
Tell us about the brine!
