I found this baby on sale yesterday at WD and it looked like a good project. The plan is to smoke it to 140* IT and then let it rest for about an hour in a cooler, then slice the chops out and sear them in a HOT cast iron skillet to finish them off with a nice crust. Any suggestions are welcome.
Here is the roast
Got it trimmed up and frenched the bones
another view
Got the bones cleaned up a little better and then got it seasoned with SPOG and some rosemary and thyme
The weather is supposed to turn nasty about 1:00 PM today, so I might have to move the smoker inside the garage to be able to cook. Gonna be interesting.
Here is the roast
Got it trimmed up and frenched the bones
another view
Got the bones cleaned up a little better and then got it seasoned with SPOG and some rosemary and thyme
The weather is supposed to turn nasty about 1:00 PM today, so I might have to move the smoker inside the garage to be able to cook. Gonna be interesting.
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