Okay, I like hanging out all day near the fire & smoke as much as the next guy. But sometimes you've got other things to do, and it's nice to throw a roast in the MES30 and take it out in a few hours when it hits 135°.
This 5 lb. roast took less than 4 hours at 250°. Rub was just a standard Montreal Steak Seasoning with an Italian herb blend added. It's sitting in the makings for Chef Jimmy J's Smokey Aus Jus, and I used some of Todd's Italian Spice pellets in my mailbox mod for the first time. OMG!!! What a heavenly smell comes from those pellets!! I can't believe I haven't tried them sooner. The dog was salivating, and the neighbors outside were all looking up in my direction. I will definitely be ordering more. Lemans reported that he used it on smoked cheese, and that just sounds fabulous.
The roast is resting right now, while I finish up the au jus. I'll follow up with some sliced pics and a taste report later.
This 5 lb. roast took less than 4 hours at 250°. Rub was just a standard Montreal Steak Seasoning with an Italian herb blend added. It's sitting in the makings for Chef Jimmy J's Smokey Aus Jus, and I used some of Todd's Italian Spice pellets in my mailbox mod for the first time. OMG!!! What a heavenly smell comes from those pellets!! I can't believe I haven't tried them sooner. The dog was salivating, and the neighbors outside were all looking up in my direction. I will definitely be ordering more. Lemans reported that he used it on smoked cheese, and that just sounds fabulous.
The roast is resting right now, while I finish up the au jus. I'll follow up with some sliced pics and a taste report later.
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