Had a challenge this morning cause the air temperature was only 2* F when I started my 6 yr old Black Bradley Smoker. Fortunately, there was little wind. I pre-heated for nearly two hours set at 230* F with my trusty brick in the bottom and near boiling water in the pan.
The box made it to 224* F so I started the cook using Pitmaster's Choice pellets in a tube smoker. Wish Bradley made this flavor of pucks. Here's the meat after an overnight in the frig with Jan's rub over a coating of garlic OO.
(http://i1278.photobucket.com/albums/y510/Banset1/9ba66560-75c4-49b3-b04c-97fe9d070055_zps7c9fdd5b.jpg) (http://s1278.photobucket.com/user/Banset1/media/9ba66560-75c4-49b3-b04c-97fe9d070055_zps7c9fdd5b.jpg.html)
Temperature recovery was great considering. Made it back to 200* F in 1/2 hr and 222* F after 1 1/2 hrs. The loin got away from me and I didn't get it out 'til the IT was 141* F at 2 hrs 15 min. :( I got to the roast at an IT of 135* F as planned though at 2hrs 23 min. FTC'd both with a little berry juice for about 4 hours. Both turned out great! Bradley moist, tender with that great Jan's rub flavor.
(http://i1278.photobucket.com/albums/y510/Banset1/96ab7a32-6302-4a7d-8e6a-58b3f7e4c457_zpsa5dfcd1f.jpg) (http://s1278.photobucket.com/user/Banset1/media/96ab7a32-6302-4a7d-8e6a-58b3f7e4c457_zpsa5dfcd1f.jpg.html)
(http://i1278.photobucket.com/albums/y510/Banset1/9ab251fc-0e9f-4394-ae76-24eb02f2c6ea_zps61f0215b.jpg) (http://s1278.photobucket.com/user/Banset1/media/9ab251fc-0e9f-4394-ae76-24eb02f2c6ea_zps61f0215b.jpg.html)
Made a plate with the deer and the last of my apple smoked Cooper cheese melted over it. It was so good, by the time I thought about a picture, it was nearly devoured. :-[ Thanks for looking!
That looks great Joe, I bet it was good with the smoked Cooper melted. I bet you could get one heck of a French dip sandwich with that combo.
That looks delicious Joe. Nicely done especially under adverse conditions.
Looks excellent.
Man but does that look tasty!!!
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Looks tasty
Yum! Beautiful.