Two and a half hours in and so far so good on today’s barbecue.
Such an amazing clear blue sky this morning. It’s a great time to add the smoke of a chuck roast barbecuing over pecan wood 😂
Looking forward to barbecuing a 2 1/2 pound beef chuck roast for a Korean-style barbecue dish tomorrow. It’s going to be a low-and-slow smoke over pecan wood, wrapped when near “the stall,” and finished off braised in a bulgogi marinade. Served over rice with some veggies and topped with sesame seeds. Pictures to come.