- Apr 16, 2014
Of course! is there any other way to do it?Do you make your own horseradish sauce?
Yes, on both, but I did not "smoke" it persay, I have a grill smoker and put the coals at one end and the meat on the other. It was not low and slow, but rather a HOT smoke, 300degrees.Did you do that in the smoker? Boneless when smoked?
Dang boy, cook the cow. That thing is still bleeding!
:rofl: you guys crack me up!I'm with Pipestud on this one...put it back on the fire!