Picked up a 2.5 lb. spoon roast from our local Festival Foods. I knew I wanted to just use SPOG, but I thought I'd try something a little different. I had some lemon infused olive oil I thought might be a nice addition. This stuff was from a local oilery here in WI. It's usually used for bread dipping..and it is so good! It has quite potent lemon flavor which I thought might be a good addition to the smoke. I'm using apple wood for the chunks.
Has anyone ever used anything like this? It probable won't have an impact on flavor, but i figured it couldn't hurt right? it sure smelled like citrus as i took it out of the plastic wrap! And here's a picture of the side dish, taters, peppers, onions, garlic salt, pepper, butter...yum!