Did Cowgirls brine overnite and fired the smoker up around 2:00 PM yesterday afternoon. The roasts were pretty small and I didn't think the cooking time was gonna be that long. Was I wrong. I guess the cooler weather we've been have'n slowed things down quite a bit. Meat went on @ 3:00PM and @ 9:00PM temp was only @ 130.
After much Chivas and water I pulled 'em and put them in an aluminum pan, covered and brought up to 160 in the oven.
Pulled 'em, let cool a little bit, then put 'em in the fridge for the nite.
Put one of them in the oven this morning, warmed it up to 140 and sliced. Not bad, almost fork tender with great taste.
Sorry for the long post but between LSU losing to Kentucky and the Chivas, yesterday was a long day and last nite was too short.
Hope ya'll enjoy