Last month I smoked two rib roasts along with some abt's (w/fresh jap's from the garden) and carrots and onions also from the garden. Smoked one to 135 and the other to 145 (for those folks who like it a little more cooked...hey it was for mother's day...you gotta please the women. As it turned out, everyone liked the 135 temp better, it was not red inside...at least the meat was not red, the juice was kinda red. Pops said that this should be a tradition..only do it for fathers day instead of mothers day...maybe we will do it for both.
After an hour or two I put the carrots and onions in the juice under the one on the left. I wanted to experiment with some of the veggies in the smoke for a while. They were good both ways.
Chopping some up for the kids...no burgers and hot dogs here. The kids loved it!