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!
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!