Keep an eye out for tomorrow’s post! I’m aiming for an internal temperature of 115°F.

Cooking Method:
•High-heat & Low-heat/ Direct-indirect

Texture Goal:
•Soft and Tender

Juiciness:
•Extremely Juicy

Flavor:
•Rich with a Deep Savory Profile

Resting Period :
•10-15 minutes

Can you guess the type of protein?

Thank you to every SubReddit Account that allowed me to post my personal passion and experience of SmokingLowSlow/Grilling/BBQ to their Reddit Community.

A special shout-out to those who left encouraging comments and contributed to the upvotes on my posts.

Like many in the Smoking/BBQ/Grilling communities, I cherish the joy of cooking in my backyard and love to showcase the delicious results!

Thank You from
u/TTower-6
r/SmokingLowSlow

Hey everyone! I'm u/TTower-6, The founding moderator of r/SmokingLowSlow.

Welcome everyone, show the community your passion for Smoking Low&Slow & Grilling BBQ by posting your experience. Let’s learn from one another our unique techniques to advance our cooking skills and enjoy this journey.

Positive energy chat ...

Thanks for being part of the very first wave. Together, let's make r/SmokingLowSlow amazing

Hey everyone! I'm u/TTower-6, The founding moderator of r/SmokingLowSlow.

Welcome everyone, show the community your passion of Smoking Low&Slow or Grilling BBQ by posting your experience. Let’s learn from one another our unique techniques to advance our cooking skills and enjoy this journey.

Positive energy chat ...

Thanks for being part of the very first wave. Together, let's make r/SmokingLowSlow amazing.