Hi all - Doing my first roast beast on the WSM today as a rehearsal for next week's much larger roast for SD's HS graduation.. It's a 6lb cryovac prime-grade cap-on roast from Costco.
Light EVOO and then about 2 cups of Jeff's recipe rub with 2 TBS of Italian seasoning mixed in for a little more savory flavor.
Into the WSM with just a couple of chunks of pecan wood as I want it to slow-roast as much as smoke, and plan to try and make au jus with the pan drippings so in addition to the leftover rub I added a pot of weak coffee and 2 cans of beef broth. Just makin it up as I go along! Once the roast is done to about 140F I'll wrap it, and reduce the drippings in a saucepan with some red wine thrown in. Also making a nice fresh caprese salad with a crusty Italian loaf which should go nice dining al fresco later!!
More to come!!