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Easter weekend smoke ( part 2 )

post #1 of 8
Thread Starter 
Can you see my pic's now ? If so THANKS Bassman and Cajunsmoke for your help . icon_lol.gif


6 - racks ready for rubbing

smoking with hickory for 2 hrs.

foiled for 2hrs.with apple juice

cut up ready to eat
post #2 of 8
Yes, we can see your qview now. smile.gif Nice job. They look delicious.
post #3 of 8
Great looking ribs.
PDT_Armataz_01_37.gif
What's that on the top rack?
post #4 of 8
Thread Starter 
thanks Irishteabear for your reply , now I need a stiff drink to celebrate
post #5 of 8
Thread Starter 
that's a eye of round roast that I had in the freezer for a year and I needed to something with it so I put it on and layed bacon over it because it didn't hve any fat on it . Put it into the fridge for a later meal .
post #6 of 8
Thread Starter 
eye of round roast and bacon strips for cover

smoked for 5 hr @ 230 deg. internal temp 140 deg.

probably will slice it for sammies
post #7 of 8
Shweeeet!
post #8 of 8
Looking delish! smile.gif
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