Quote:
Originally Posted by Nickhead
did the cow **** a pig?  |
That's beef. It's a chuck eye roast(2.77lb.), brined with low salt mixture for 12 hours, then smoked for 4 hours low heat over oak...
I pulled a piece of muscle off, let it rest, then sliced it, before putting the remainder to bed for the night in the cooler.
Tasted and had texture of tri-tip.