Man they're good, and way easier to cook than brisket! Hope I can keep finding them at HEB at a decent price. Missing picture of them prepped and when I cut them but was gloved up and it went fast.
All I seasoned with is Lawrys, black pepper, garlic and beef bouillon (ground up in coffee grinder).
About 3 hours in at 250. Catching the drippings for later.
Time to wrap. Probably 6 or 7 hours in. Poured drippings back on top.
Another angle.
Pulled them around 205 IT and rested in a cambro for about 4 hours. Was gunning for a 2 hour rest but they finished earlier than I expected.
All I seasoned with is Lawrys, black pepper, garlic and beef bouillon (ground up in coffee grinder).
About 3 hours in at 250. Catching the drippings for later.
Time to wrap. Probably 6 or 7 hours in. Poured drippings back on top.
Another angle.
Pulled them around 205 IT and rested in a cambro for about 4 hours. Was gunning for a 2 hour rest but they finished earlier than I expected.
