Yesterday after the rain stopped, I fired up the WSM and cooked up 2 eye of round roast beef, and a Butterball turkey breast. I brined the turkey in the Slaughterhouse brine, and seasoned the roast beef with a beef rub I threw together. I let both sit in the frig overnight to soak in the flavors. Next day I hit them both with a little no salt rub.
I posted in the poultry section, because I had more pics of the turkey. Here they are.
I set the temp on the WSM to 275 degrees using KB along with 2 chunks of hickory, and 2 chunks of apple wood.
Here's a pic halfway through the cook, roughly 1 1/2 hrs.
Total cook time was just under 3 hours. The roast beef was cooked to an IT of 145, and the turkey to 165.
I sliced off a few pieces of the turkey for Monday's dinner.
The rest was left whole, sliced, vacuum packed, and placed in the freezer. I did leave a few slices for sammy's in the next day or two.
Hope everyone has a great week. Thanks for looking.
I posted in the poultry section, because I had more pics of the turkey. Here they are.
I set the temp on the WSM to 275 degrees using KB along with 2 chunks of hickory, and 2 chunks of apple wood.
Here's a pic halfway through the cook, roughly 1 1/2 hrs.
Total cook time was just under 3 hours. The roast beef was cooked to an IT of 145, and the turkey to 165.
I sliced off a few pieces of the turkey for Monday's dinner.
The rest was left whole, sliced, vacuum packed, and placed in the freezer. I did leave a few slices for sammy's in the next day or two.
Hope everyone has a great week. Thanks for looking.
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