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Top Round on the WSM

post #1 of 3
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Rubbed with garlic, salt, and pepper. I let it rest with the rub on for 12 hours before smoking. Smoked at 230 with Hickory and was pulled at an internal temp of 135. I let it rest for 30 mins before slicing. This top round came out awesome!
post #2 of 3
Looks tasty,nice work.drool.gif
post #3 of 3
Yum. Looks great. Good job
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