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

thelostverse posted:

Smoked a Wagyu boneless Short Rib plate yesterday for the big game.  It was rubbed Saturday night and kept in the fridge until I put it on the smoker yesterday around 11:30 am.  Smoked over some pecan for about 6 hours and it was the best beef I've ever had.  This stuff was so rich and decadent that a brisket sized slice was enough to put me into a food coma for the night. 

Never used Pecan wood for Beef (almost exclusively oak for me).  Did you notice a difference in flavour vs other woods?

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