(http://i1080.photobucket.com/albums/j332/xtra1car/001-3.jpg)
This just went into my OBS about 20 min ago. Used Big Sid's "Rub Me All Over", and black pepper. It's a medium sized round roast with a nice fat cap. The othe half is waiting patiently in the fridge with Montreal Steak Spice rubbed all over it. That will be some nice lunch meat, I hope. Prolly put it on tomorrow, after it has a chance to absorb some of that spice. More pics to come!
Dang that looks good. Makes the 5 pounds of snack stix I got going look 3rd rate. ;D
Now that's a nice chunk of meat, should be awesome...
A couple hours in:
(http://i1080.photobucket.com/albums/j332/xtra1car/002-2.jpg)
That is the cabinet temp (215F)
(http://i1080.photobucket.com/albums/j332/xtra1car/003-1.jpg)
still smokin'
Pulled out at 7:30, IT of 165F. Sliced up for suppy, and more lunch meat:
(http://i1080.photobucket.com/albums/j332/xtra1car/004-1.jpg)
Money shot to follow...
(http://i1080.photobucket.com/albums/j332/xtra1car/005-1.jpg)
This is actullay my second plate, forgot to get a pic the first time 'round
Now that is a meal. Nice, very nice. Did you smoke the onions? If not try it next time, they come out awesome.
Part II:
(http://i1080.photobucket.com/albums/j332/xtra1car/001-4.jpg)
Montreal spiced beef
(http://i1080.photobucket.com/albums/j332/xtra1car/002-3.jpg)
In for 3 hrs of maple, till IT of 160F-ish...