Topside Smoke Ring on WSM

[PinkOstrich]

Hi Guys,
A few weeks ago I smoked a small topside joint ( I think in the US it's called Top Round?) in the WSM.
I've read some articles about poor smoke rings in the WSM so wanted to share a photo as I was quite proud...
The joint was injected before smoking which kept it moist and was given a simple sea salt, black pepper and celery salt rub. I kept it quite simple!

 

[Gonna Smoke]

That looks like what we call an eye of round roast. Nice job on the cook, it looks great.

 

[smokerjim]

looks good from here!

 

[jcoleman66]

Looks good to me!! Here is eye of round I did for deli meat only cooked to 135 internal temp.

 

[Hamdrew]

Looks good to me!! Here is eye of round I did for deli meat only cooked to 135 internal temp. View attachment 499333

what all did you inject that with, if you don't mind sharing

 

[jcoleman66]

what all did you inject that with, if you don't mind sharing

No injection used. Rubbed the night before and vacuum sealed. Next day smoke to internal temp of around 130, allow to rest until cool enough to vacuum seal and let go over night. Slice next day.... super juicy.
No vacuum sealer, just wrap in plastic wrap.

Better pic from another one

 

[Hamdrew]

ah i assumed the little hole was an injection not (as im now guessing) a probe, my mistake!!

 

[jcoleman66]

ah i assumed the little hole was an injection not (as im now guessing) a probe, my mistake!!

Yeppers....

 

[PinkOstrich]

That looks like what we call an eye of round roast. Nice job on the cook, it looks great.

Oh OK... That's what we would call silverside. I'll check tomorrow as I'm planning a trip to the butchers...

 

[jcam222]

Great job! That’s a heck of a smoke ring.

 

[PinkOstrich]

Great job! That’s a heck of a smoke ring.

Thank you

 

[normanaj]

That looks great.