Never smoked one of these, but have eaten many dry ones. So, Bacon! Fixes everything.
Did the weave and hit the smoker with a chickenand a slab O'spares. Smoked until it hit 145 F. Rub the round w/CBP, salt and rub prior to appling the weave. Then dusted w/rub. About 3 hrs. Not sure what the pound was. Sorry. It was in the cryo vac, so I'm sure it was a standard type weight. My quess around 5-6. Chicken is for Chix salad, and the ribs were those cheap thin ones I bought on sale from Safeway last year. Finally getting rid of them. They were done in 3 hrs. no foil. Everything was dusted with Bilbo's rub. Hickory and Cowboy lumb. Sun was hot, drum held 240 F with the ball valve closed. Thats a first.
Edited by RW Willy - 8/8/10 at 4:27am