Holiday Pot Luck at work tomorrow...
Let's do pork and beef so everyone is happy!
Beef was marinaded for 24 hours using the marinade from Patio Daddios East of Santa Maria tri tip schmear. Hoping it really amps up the beef flavor! This AM, I rubbed it down with a rub I use that uses Jeff's Naked Rub as a base.
For the Pork I rubbed it down with Patient Daddios generic rub, let it sit for 4 hours, then added some cider vinegar and a few other things and let it go overnight.
If it looks like I got a little knife happy trimming and scoring the fat cap, you're right. Oh well, Weimar sure it will still come out ok.
Today's smoke is my first using the new RO charcoal called Embers from Home Depot. It lit up great and smells really clean. A few lumps of apple wood went in, with both pieces of meat going onto the grate... I wasn't certain how to hook the Chuckie, (my first try doing) so better safe than...
Updates to follow.