Halloween Shindig

Shin is on. Rubbed with Salt and Garlic Powder.

Update

Wrapped up tight. Increased temp to 300f for a while to move things along a bit. Added about 500ml beef stock and about 1 tablespoon BRZ Picanha to the stock along with 2 cloves of garlic and half a sliced onion separated into rings

Finished at 208f. Probe tender. Into the Esky until dinner time.

Unbelievable. So good. Wouldn't change a thing next time. Perfect.