This is the biggest one I could find in short notice. It was just a flat of 4.42 LBS for $4.79 a pound!
In the smoker at 230˚ for 8 1/2 hours, with 5 1/2 hours of Hickory with my A-MAZE-N-SMOKER.
Foiled at 165˚ INT, and back in until it hit 190˚. Then I left it in, but killed the heat. It coasted up to 193˚. Then I left it in for another 2 hours, and took it out. It was at 185˚ when I removed it. It was tender & juicy, and GREAT!
Sprayed a mix of Apple Juice (8 oz) & Worcestershire Sauce (4 oz) every 1 1/2 hour, after first 2 hours.
Rubbed & ready for over night in fridge:
Ready for smoker:
Filled with Hickory Dust & lit one end:
Fresh out of smoker (this is half of it):
Half of it sliced:
Test Sammie with Au Jus & Horse Radish:
My dinner the next night:
That's Horse Radish next to brisket:
Thanks for lookin',