Similar Posts

20 Comments

  1. 𝙈𝙮 𝘾𝙤𝙤𝙠𝙗𝙤𝙤𝙠
    “𝘽𝙖𝙘𝙠𝙮𝙖𝙧𝙙 𝘽𝘽𝙌 𝙬𝙞𝙩𝙝 𝙁𝙞𝙧𝙚 𝙖𝙣𝙙 𝙎𝙥𝙞𝙘𝙚”
    𝙞𝙨 𝘼𝙫𝙖𝙞𝙡𝙖𝙗𝙡𝙚 𝙛𝙤𝙧 𝙋𝙧𝙚-𝙊𝙧𝙙𝙚𝙧 𝙖𝙩 𝙏𝙁𝙏𝙄𝘽𝘽𝙌.𝙘𝙤𝙢

    𝙎𝙢𝙤𝙠𝙚𝙧: @kamadojoe Big Joe III
    𝙏𝙝𝙚𝙧𝙢𝙤𝙢𝙚𝙩𝙚𝙧: @thermoworks RFX
    𝙎𝙚𝙖𝙨𝙤𝙣𝙞𝙣𝙜: @rolling_bones_bbq Perpetual Beef
    𝙏𝙖𝙡𝙡𝙤𝙬: @bearandburtons Wagyu
    𝙈𝙚𝙖𝙩: @rcranchtx American Wagyu
    𝙆𝙣𝙞𝙛𝙚: @montanaknifecompany
    𝙂𝙡𝙤𝙫𝙚𝙨: @cleanspaceproject
    𝘾𝙤𝙤𝙡𝙚𝙧: @yeti Roadie 60

    𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:
    • Smoke at 180F for 2hrs
    • After 2hrs bump temp to 250F
    • Spritz every 30-60 min w/ beef broth
    • Cook until internal temp reaches 200-205F or until it is probe tender
    • Wrap in butcher paper and tallow them let temp come down to about 170F
    • Once temp comes down place into a insulated cooler for 2-3hrs or overnight in a warmer set to 150F

Leave a Reply