Damn that is on time!
Damn that is on time!
Gettin old is for pussies! AND MY NEW TRUE people say like Capt. Tom >>>>>>>>>/
"Wow, often imitated but never duplicated. No one can do it like the master. My hat is off to you DRDUCK!"
I let it sit in the fridge uncovered overnight. Set it out to bring it up to room temp about 4-5 hours before I plan to put it on the smoker. Coat it with EVOO, then a base rub of coarse ground salt and black pepper. Then I take this stuff here….
Along with a couple of cloves of minced garlic, some thyme, rosemary, and a little sage. No measurements, just mix it all up and apply it liberally. I’ve played around with different temps but I did this one at 300°. It hit 130 after about 2 1/2 hours. (7lbs) Pulled it off and tented it with foil. Let it rest for about 30 minutes and then sliced it. It was one of the best ones I’ve done to date. Perfect medium rare.
Last edited by FEETDOWN; 12-25-2021 at 11:03 AM.
Beautiful.
Who's cutting onions?
"They are who we thought they were"
You can dress a fat chick up, but you cant fix stupid
That's good stuff JAB
Where's the like button?
Grateful kids are a rarity.
The best post I have seen in a long time.
Kid?
"They are who we thought they were"
You can dress a fat chick up, but you cant fix stupid
Trespassing rabbit dogs?
Snatch.
Crops are harvested, animals are killed.
ewww
:damn:
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