Smoking bottom round with new TP20

[cornman]

Had a bottom round that was begging to be smoked and I finally made the splurge and bought a TP20(been doing my research and went with it). It also is the first truly nice weekend we’ve had in south central PA. Rubbed with SPOG before using hickory chunks on my WSM.

Here is my thermometer, ready to go:

Smoked to 135, let it rest, and began slicing.

The original plan was to make put beef, but the Mrs. called an audible and prepped salads to put the meat in. Honey balsamic with tomatoes, onions, cheese, and avocados and we were in business. I gotta say the TP 20 is one nice little device.

Thanks for looking!

 

[tag0401]

Looks good I want to try one of these on my next smoke

 

[bdskelly]

Awesome smoke. Thanks for the Q Views. Like! B

 

[weedeater]

Looks really great!
Like!

Weedeater

 

[SmokinAl]

Now that is a good & healthy looking meal!
Great job & congrats on making the carousel!
Al

 

[gmc2003]

That a fine audible your wife called, because that looks great.

Point for sure.

Chris

 

[cornman]

Thanks everyone!

 

[sauced]

Great looking meal.....nice job!!

 

[yankee2bbq]

Looks good!

 

[GaryHibbert]

Great call by your wife. Looks delicious. Nice job!
Now you and your Mrs can decide between you who gets to keep the POINT. LOL
Gary

 

[mlrtym44]

Ah man! You ruined it with salad! HAHA. JK. Looks pretty good. Did it stay moist?

 

[tropics]

That plate looks good to me.
Richie

 

[cornman]

My wife gets the point....like my dad taught me, “happy wife, happy life.”

The meat did stay most, I had some the next day on a sandwich and it held its juicyness. Thanks again everyone for the kind words, support and help over the past year!