A few quick shots of the yumminess that is was .
I rubbed it down with olive oil and seasoned with my rub, I let the rub do its thing for a couple hours , I find this helps in developing a crust on the outside
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I set up for indirect heat with a small water pan .
I basted with a mixture of Beaver brand deli mustard mixed with honey and a splash of balsamic for some addition twang, I did this only 3 times during the cook, I don't like opening during the magic :)
I was running at about 220 , with the OT just cracked , top vent wide open a chunk of applewood for smoke.
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Got the crust I wanted and a nice pink smoke ring.
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Total cook time 3 hrs , 2 chunks of wood and two char baskets full did the trick
I mixed some of the left over meat with some green verde salsa for tacos the next night and did stir fry last night to finish it off . A 4 pound roast for around $ 13.00 and it made 3 meals for the family, a real value and so good .
Esto Perpetua
Looks great, I wish I had a rotisserie. Why just to 2 chucks of wood????
Quote from: Cuda Dan on May 21, 2014, 11:44:44 AM
Looks great, I wish I had a rotisserie. Why just to 2 chucks of wood????
Two chunks is plenty for the small window of time a cut like that will take the smoke , after the skin or crust is formed , juices stay in and smoke stays out , more wood beyond that point is a waste .. At least that's what I've always understood .
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Thanks, I have put a lot of smoke after the crust has been set and it can taste funny.
Quote from: Cuda Dan on May 22, 2014, 04:33:12 PM
Thanks, I have put a lot of smoke after the crust has been set and it can taste funny.
It will do that Dan, check out the 3-2-1 method it will give you the thinking behind the concept
Esto Perpetua