This started a little more than a week ago. My wife picked up nice big roast for Christmas dinner. I didn't want to let it sit for a long rime and risk going bad so I hit it with some course montreal seasoning, vac sealed and froze it.
It took 2 days to thaw and the seasoning really went to work. When you vacuum meat with seasoning on it the seasoning really adheres well. After opening it this morning I gave it a rub down with some W sauce, coated with black pepper, kosher salt, and granulated garlic.
Meanwhile I fired up the Old Country Gen 2 to about 250° f. I ran it for the duration using hickory splits. This cook ran for about 3 hours plus a little more than an hour rest. Pulled at an I.T. of ~120° f. Served with a homemade hourse radish sauce. All of the usual suspects aswell.
Delish
The way it cooked there was an option for every taste from rare to to medium rare.
Merry Christmas!
It took 2 days to thaw and the seasoning really went to work. When you vacuum meat with seasoning on it the seasoning really adheres well. After opening it this morning I gave it a rub down with some W sauce, coated with black pepper, kosher salt, and granulated garlic.
Meanwhile I fired up the Old Country Gen 2 to about 250° f. I ran it for the duration using hickory splits. This cook ran for about 3 hours plus a little more than an hour rest. Pulled at an I.T. of ~120° f. Served with a homemade hourse radish sauce. All of the usual suspects aswell.
Delish
The way it cooked there was an option for every taste from rare to to medium rare.
Merry Christmas!