Top Round on the WSM

[gallagherpilot]

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• gallagherpilot
• Mar 29, 2015

Rubbed with garlic, salt, and pepper. I let it rest with the rub on for 12 hours before smoking. Smoked at 230 with Hickory and was pulled at an internal temp of 135. I let it rest for 30 mins before slicing. This top round came out awesome!

 

[b-one]

Looks tasty,nice work.:drool

 

[gunkle]

Yum. Looks great. Good job