- May 21, 2011
- 11
- 11
Got a 5lb Top Round roast from the local butcher at a good price. Marinaded it in some Mojo Criollo for about 14 hours first and then put together a Kung Pao Fatty. Got the recipe from here. When that was done I washed the roast and put some rub on (I use Blu's Bark & Bite rub). I then nuked some potatoes for 2 mins each to get them cooking, brushed them with olive oil and put some rub on them also. Then put all of them on the Rec-Tec at 225 with some Apple wood:
Two hours into it
I brought the roast to 125 and then foiled and let rest for an hour then we all dug in:
All of it was a big hit. Next time I would take the roast to 130/135, a bit rare for my taste but the rare meat eaters at the table loved it. Also, I would nuke the potatoes longer next time, they smoked for 3.5 hours and still weren't completely done...had to nuke em again once I pulled them off.
All in all a pretty good feast for a Sunday.
Two hours into it
I brought the roast to 125 and then foiled and let rest for an hour then we all dug in:
All of it was a big hit. Next time I would take the roast to 130/135, a bit rare for my taste but the rare meat eaters at the table loved it. Also, I would nuke the potatoes longer next time, they smoked for 3.5 hours and still weren't completely done...had to nuke em again once I pulled them off.
All in all a pretty good feast for a Sunday.
