SMOKED PULLED BEEF
Making smoked pulled beef today. Started this morning at 8 and will take about 12 hours. 3kg bone on brisket spiced with paprika, garlic powder, mustard powder, little dried chilly, salt and pepper. Smoke in Weber at 100 degrees with mix of apple and hickory chips that has been soaked in red wine. Kept enough wine to see me through the day đ
Wat n lang dag.. Maar so die moeite werd. More eet ons hom met coliflower mash en slaai
PHOTO AND RECIPE:Â Chris van Rensburg
