Slab-O-Beef

SuperDave

New member
Rubbed this 19 pound beef shoulder down to rest in the frig until about 11:00 tonight when I inject it and put it to bed in the smoker. 225 box temp with some hickory, pecan plum & cherry. Changed my mind on wood choice after reviewing my inventory.

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I've been trying the upper end of temps the last couple of tries (mid 190's).  I think I'm going to pull sooner this time and see what the difference in texture is.  I'm thinking between 180 and 185 for good slices? 
 
DivotMaker said:
Ha!  Yeah... Dave it is!  We all look at names wrong once in awhile, it seems! :-[  Thanks Dave...er...Greg!

No worries we are all friends here and yes we all get the names wrong at times!

Greg
 
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