philpom Posted February 4, 2021 Share Posted February 4, 2021 350°f until 185°f ish Hit this with a good dose of Montreal steak seasoning and grilled indirect with hickory chunks. Sliced well, was tender. Of course the Primo performed well. Color was fantastic. KJKiley, Vanole, Rob_grill_apprentice and 4 others 7 Quote Link to comment Share on other sites More sharing options...
Golf Griller Posted February 4, 2021 Share Posted February 4, 2021 That looks delicious. Was it juicy too? philpom 1 Quote Link to comment Share on other sites More sharing options...
Dogstar Posted February 4, 2021 Share Posted February 4, 2021 The bark and the ring - looks absolutely awesome. philpom 1 Quote Link to comment Share on other sites More sharing options...
willys1 Posted February 4, 2021 Share Posted February 4, 2021 I'm going to have to try this. I'm a huge fan of a chuckie low and slow. Do you recall what the weight on that was and how long it took at 350? philpom 1 Quote Link to comment Share on other sites More sharing options...
Vanole Posted February 4, 2021 Share Posted February 4, 2021 That looks fantastic. Nice job!! In fact if my better 90% would leave for a day or two, that would open up a window of opportunity to ditch this darn sling and rustle me up a chuckie. BTW as I sit here sniffing the screen and drooling you have some darn good camera skills. philpom 1 Quote Link to comment Share on other sites More sharing options...
Rob_grill_apprentice Posted February 5, 2021 Share Posted February 5, 2021 Looks awesome. philpom 1 Quote Link to comment Share on other sites More sharing options...
lnarngr Posted February 5, 2021 Share Posted February 5, 2021 Fantastic crust! philpom 1 Quote Link to comment Share on other sites More sharing options...
philpom Posted February 7, 2021 Author Share Posted February 7, 2021 On 2/4/2021 at 7:53 AM, Golf Griller said: That looks delicious. Was it juicy too? Thanks, it was moist and tender, it was not juicy like a sponge. Golf Griller 1 Quote Link to comment Share on other sites More sharing options...
philpom Posted February 7, 2021 Author Share Posted February 7, 2021 On 2/4/2021 at 12:23 PM, willys1 said: I'm going to have to try this. I'm a huge fan of a chuckie low and slow. Do you recall what the weight on that was and how long it took at 350? I do not recall the size as it was previously purchased but average, maybe on the smaller side. If I gave a time it would be a pure guess. 90-120 minutes??? Quote Link to comment Share on other sites More sharing options...
Golf Griller Posted February 7, 2021 Share Posted February 7, 2021 1 hour ago, philpom said: Thanks, it was moist and tender, it was not juicy like a sponge. I will have to try this. I've been looking for how to do this so that I can slice it and not have it dry. philpom 1 Quote Link to comment Share on other sites More sharing options...
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