Haven't smoked anything in a couple of weeks so I decided on my go to meat! A little bit of my Santa Maria style rub, Masterbuilt cruising at 230* F with some RO lump and oak chunks for smoke. 2 hours later, IT to 135* and onto the grill for a sear.
Sliced up and ready to plate with some sweet potatoes and veggies.
Sliced up and ready to plate with some sweet potatoes and veggies.