- Joined
- Mar 2, 2020
- Messages
- 1,382
- Reaction score
- 1,927
- Points
- 113
- Location
- Phoenix,Az
- Grill
- EX6, 3, 22” kettles, 18” kettle and a e310 gasser
We did beef cheeks. Trimmed them up...which was a lot of work! Rubbed the meat with lawrys carne asada seasoning, and Bad Byron butt rub. On the SF at 300, for about 1.75 hours. Them pulled off, put in foil pan with onion and garlic, and sweet peppers. Added about 5 cups of beef broth, topped with foils and back on at 350, for another 3-3.5 hours, or until easy to shred. And WOW! Tender juicy, and almost most melt in your mouth.
