u/Amateur_Pizzaiolo

Used Meatheads Memphis Dust and his Beef Seasoning. Dry brined over night. Beef was probe tener at around the 6h mark, wrapped the pork after 7h to get it to fork tender a bit quicker. Put on some apple wood chunks for a nice smoke flavor. Couldnt be happier with the results. It was my first time smoking anything beef and I kinda get it now. Absolutely buttery tender and crazy moist. Served with green Asparagus, Bell Pepper and Eggplant along side some sweet potatoe fries.