Wanted to try this for quite a while. I used 2 bottom round roasts from the rear hams. (I call them london broil roasts due to the shape) They got a quick spray of oil, a light rub of mustard and a moderate sprinkling of Chatham Artillery Grand Champion Southwest Rub. In the smoker at 225 with 2/3 hickory, 1/3 apple.
(http://i775.photobucket.com/albums/yy32/Pic-N-Stick/P1030817_zps6887b002.jpg) (http://s775.photobucket.com/user/Pic-N-Stick/media/P1030817_zps6887b002.jpg.html)
A couple applejuice sprays when needed:
(http://i775.photobucket.com/albums/yy32/Pic-N-Stick/P1030822_zpsffa895bb.jpg) (http://s775.photobucket.com/user/Pic-N-Stick/media/P1030822_zpsffa895bb.jpg.html)
Foil pan and tent at an I.T. of 130, smoker off at 140, followed by a long, slow rest. (I.T. actually hit 150 while resting, which I did in the smoker after cooling it down to 100.) Out and sliced at 120. WOW!!! Juicy, tender and slightly sweet with a back end bite!
(http://i775.photobucket.com/albums/yy32/Pic-N-Stick/P1030833_zps27123ff2.jpg) (http://s775.photobucket.com/user/Pic-N-Stick/media/P1030833_zps27123ff2.jpg.html)
(http://i775.photobucket.com/albums/yy32/Pic-N-Stick/P1030836_zpsdf05addb.jpg) (http://s775.photobucket.com/user/Pic-N-Stick/media/P1030836_zpsdf05addb.jpg.html)
Very nice, bet it tasted great. :)
Nice job pic-n-stick!
You have my mouth watering. Looks good.
That looks real good,. Nice job.
wow im drooling. looks amazing!
I'd certainly hammer a sammie or two of that!
Good job. :)
Pat, have you ever tried to do a brisket from a moose? Not sure if it would be real big and probably on the lean side. ???