Slab-O-Beef
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 & cherry.
Forum Discussion
Super_Dave - you really have me thinking about getting an electric smoker. I currently use the Weber Bullet, and like it, but long cooks like this can be hard due to having to replenish charcoal. I looked at the Smokin-It web site. This looks like a nice brand, although the model 1 or 2 would suit my needs.
I didn't do a whole lot of research yet, but curious as to the smoke wood. do you only use chips? Where does it go?
That beef and hash is making me hungry - and I just had breakfast!
I didn't do a whole lot of research yet, but curious as to the smoke wood. do you only use chips? Where does it go?
That beef and hash is making me hungry - and I just had breakfast!