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Top Round on the WSM

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gallagherpilot

gallagherpilot

Newbie
Original poster
Nov 24, 2014
6
11
Easton PA
image.jpg

image.jpg


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!
 
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