Picked up 2 roasts Saturday morning while out. Haven't smoked anything in a while and thought that these would be great to do. Covered them with my favorite rub.
Covered up and back in the fridge over night. Next day fired up the MES and added hickory for the wood. Cold smoked for an hour then cranked up the unit to 225 and let it go till done. This time I didn't let it get to a hard crust but let it stay at a moist level. You can see in the one pic the rub stuck to the foil from the one roast. All the flavors were very upfront when eating. Stronger than had the rub dried and formed a crust. Especially the cayenne. Dinner turned out awesome. Baby carrots and fingerling potatoes were the sides with a little gravy.
Covered up and back in the fridge over night. Next day fired up the MES and added hickory for the wood. Cold smoked for an hour then cranked up the unit to 225 and let it go till done. This time I didn't let it get to a hard crust but let it stay at a moist level. You can see in the one pic the rub stuck to the foil from the one roast. All the flavors were very upfront when eating. Stronger than had the rub dried and formed a crust. Especially the cayenne. Dinner turned out awesome. Baby carrots and fingerling potatoes were the sides with a little gravy.
