Your Roast looks FABULOUS!
I just smoked one at 180° for the fist 2 hours, 225° for 1 hour and 250° for the last hour
Pulled it at 130° internal
Rest for 20 minutes
Texture and taste were good, but I've had better
I'll try the dry aging process next time
After "Dry Aging", How Much Waster do you have to cut off the roast, before you cook it?
Todd
I just smoked one at 180° for the fist 2 hours, 225° for 1 hour and 250° for the last hour
Pulled it at 130° internal
Rest for 20 minutes
Texture and taste were good, but I've had better
I'll try the dry aging process next time
After "Dry Aging", How Much Waster do you have to cut off the roast, before you cook it?
Todd