Smoked a ST Roast saturday night for some Sammie's next week.
I pulled at an IT of 140º, i wanted 135º but it still turned out good.
I let it rest in the fridge overnight before slicing.
I smoked with RO Lump and Cherry.
Rubbed with Season Salt and CBP.
For some reason my pics of the rub and the roast on the smoker didn't turn out well But these
are the pics i have.
Out of the fridge sunday morning
All sliced up for sammie's next week
Thanks for checking out my Roast Beef