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Reply to "What are you Smoking (BBQ)?"

My pork butt ended up going 12 hours. Pulled at 205°. Used Eat BBQ-The Most Powerful Stuff rub. Turned out to be one of the tastiest I think I've ever done.

Tonight is a 2.5 lb cowboy ribeye. Will be bringing it up to 110° on my pellet grill, then sear over charcoal on the Weber. Sweet spot for me is between med-rare & medium. (There is a high-end steakhouse in Seattle that nails it every time. Still not sure how they manage that.)

Last edited by mneeley490
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