Did this last Sunday.It was a little under 5lbs and all I did was salt&pepper it then wrapped in plastic overnight.Next morning unwrapped and back in the fridge for a few hours and then on the counter for an hour or so while I set up the MES and got it heating up.Then tied it up to give it a little better shape.
Went into the smoker at 235℉ with a half tube of pecan shell pellet dust in the mailbox for smoke.Let it roll for about 2.5 hours at 115℉ I pulled it and then a nice rest under foil.Sides were super simple,canned french cut green beans and fries in the airfryer.After the rest it was right up between 120-125℉ depending on which end I probed.
Got to say this one of the better things I've done in a while.Came out much more tender than I would've expected and the flavor was off the charts.
Went into the smoker at 235℉ with a half tube of pecan shell pellet dust in the mailbox for smoke.Let it roll for about 2.5 hours at 115℉ I pulled it and then a nice rest under foil.Sides were super simple,canned french cut green beans and fries in the airfryer.After the rest it was right up between 120-125℉ depending on which end I probed.
Got to say this one of the better things I've done in a while.Came out much more tender than I would've expected and the flavor was off the charts.
