hawgrider
Smoke Blower
Going to try a smoked bottom round roast with pecan wood chips.
Here is the rub. Used olive oil but it didn't make it in the picture.
I going to try to resist my urge to cook to medium well and pull it off at 145° internal temp. This is a tough cut so we shall see how it goes. Its 2 3/4 lbs so im thinking maybe 3 hours maybe?
I'm going to get a hot fire at first and sear it then go 225° or so for the rest .
Had 145 then bam went to 149 resting now. It stalled at 144° its got 4 hours into the burn.
This tough cut turned out perfect! Very tender! The rub was fabulous.
Here is the rub. Used olive oil but it didn't make it in the picture.
I going to try to resist my urge to cook to medium well and pull it off at 145° internal temp. This is a tough cut so we shall see how it goes. Its 2 3/4 lbs so im thinking maybe 3 hours maybe?
I'm going to get a hot fire at first and sear it then go 225° or so for the rest .
Had 145 then bam went to 149 resting now. It stalled at 144° its got 4 hours into the burn.
This tough cut turned out perfect! Very tender! The rub was fabulous.
