Merry (belated) Christmas, Everyone!
“and they did feast feast feast and they ate the roast beast…”
Snagged a 12 lb-er @ $8.99. Monday evening I trimmed the fat cap and mostly separated the bones. Salted it heavily and wrapped in plastic wrap till Christmas Eve afternoon. Unwrapoed and hit it with pepper, garlic, and a touch of salt, Back in the fridge uncovered until 7am Christmas morning. Took it out and went back to bed till 9
Fired up the smoker to 225deg with pitboss oak pellets. Hit the roast with another good dose of pepper and garlic and onto the pit at 9:30 on a rack to hopefully grab some drippings. Rotated roughly every hour, started hitting with a butter/thyme/garlic/oepoer baste at about the 3.5hr mark. It became apparent it was going to finish earlier than planned so turned the temp down to 200 and started checking often. I had two probes in one about an inch and a half from the end and one centered. Once the center hit 130 out it came, switched pans to collect drippings for au jus and into the oven set on warm. Meanwhile my Wifey was finishing up mashed taters and green bean almondeen. When that was nearly done I tossed split lobsta tails on the kettle. It all came together pretty well though I think the long rest carried the the roast a touch too far. It was still tender and juicy and I got to use my new slicer.
Merry Christmas and Happy New Year,
Aaron
Looking down the end, pretty nice …
Trimmed back the bones
Tied and ready to go
Coming along nice
Meanwhile made up some horseradish sauce
Lobsta!!!
Lets slice and eat!
“and they did feast feast feast and they ate the roast beast…”
Snagged a 12 lb-er @ $8.99. Monday evening I trimmed the fat cap and mostly separated the bones. Salted it heavily and wrapped in plastic wrap till Christmas Eve afternoon. Unwrapoed and hit it with pepper, garlic, and a touch of salt, Back in the fridge uncovered until 7am Christmas morning. Took it out and went back to bed till 9
Fired up the smoker to 225deg with pitboss oak pellets. Hit the roast with another good dose of pepper and garlic and onto the pit at 9:30 on a rack to hopefully grab some drippings. Rotated roughly every hour, started hitting with a butter/thyme/garlic/oepoer baste at about the 3.5hr mark. It became apparent it was going to finish earlier than planned so turned the temp down to 200 and started checking often. I had two probes in one about an inch and a half from the end and one centered. Once the center hit 130 out it came, switched pans to collect drippings for au jus and into the oven set on warm. Meanwhile my Wifey was finishing up mashed taters and green bean almondeen. When that was nearly done I tossed split lobsta tails on the kettle. It all came together pretty well though I think the long rest carried the the roast a touch too far. It was still tender and juicy and I got to use my new slicer.Merry Christmas and Happy New Year,
Aaron
Looking down the end, pretty nice …
Trimmed back the bones
Tied and ready to go
Coming along nice
Meanwhile made up some horseradish sauce
Lobsta!!!
Lets slice and eat!
