A little fattier than normal. But I guess that means it'll just have more flavor, right?
Did my usual of EVOO and Montreal Steak Seasoning
Got her all wrapped up tight in Saran Wrap and foil and off to bed for the night
Cleared off part of the patio to make some room for the smoker. Still a lot of snow on the ground from the storm we had a couple weeks back. Only had one day above freezing since then. 20*F when I started this morning with hardly any wind to speak of.
Minion Method using Seven Oaks lump with a 50/50 mix of oak and cherry chunks.
This one about split in half the long way when I went to put it on the grate. Maybe the EVOO had something to do with the fat in the roast coming apart? Does anybody know anything about that? It didn't seem to be that "loose" last night.
next to another Dudestrami http://www.smokingmeatforums.com/for...threadid=85935
Let the waiting game begin. I'm having trouble telling what's smoke and what's steam.
Looking good. A couple hours in when I set the probes. Look at the steam rolling off that sucker. Making me hungry.
Going to cook to 165*, foil, and take it to 205*, rest and pull.
Thanks for watching. I'll get some more pictures up later.