I smoked this 5 pound cut over pecan wood from a neighbors grove. They have been burning it in the fireplace!! I used some EVOO, coarse pepper, garlic salt, and a bit of Famous Dave's meat seasoning. After rubbing it with the seasoning it went back in the fridge overnight.
Smoked at an average temp of 235F for a bit more than four hours. When internal temp hit 137F I pulled it from the smoker and let it rest for a few minutes.
The meat was demolished, NO leftovers. It was tender and juicy:)
Smoked at an average temp of 235F for a bit more than four hours. When internal temp hit 137F I pulled it from the smoker and let it rest for a few minutes.
The meat was demolished, NO leftovers. It was tender and juicy:)
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