mikelens
Smoke Blower
Boneless Prime Rib Roast. Marinated in Goya Mojo with vacuum sealed bag over nite. Dried off & coated with Worcestershire sauce & SPOG. MES at 230 with Oak & Hickory. Used the cold smoker attachment to keep it supplied with wood for the 3 hours. Wrapped in foil & held in a cooler for 45.
Out of the cooler.
On the cutting board
With a baked tater & toasted bread crumbs over cauliflower
