MechKelly
1000
24
3
Trimmed and seasoned
Resting before slicing
The smoke ring came out much more pronounced on camera.
Cooked low and slow overnight then rested most of the day before serving in the afternoon. Tender, juicy, smoky, and perfect.
CyanideBreathMint
Found a great shortcut bu using sous vide at 135, then finishing in smoker. The “smoke ring” isn’t very pronounced, but that has nothing to do with the flavor, afaic
Djkb6718
Hell yeah, brother! https://media1.giphy.com/media/v1.Y2lkPWE1NzM3M2U1NDRxYWY1amNoYzlraHV6d203b3N6OWh1YmViMWJjemU4eHR3YmYwbyZlcD12MV9naWZzX3NlYXJjaCZjdD1n/xUNd9EG4XJLj58VA8E/200w.webp