Pulled a small roast out of the freezer the other day and let it thaw in the fridge. Little did I know it was going to feel like 104 out today. Oh well. Smoked it anyhow. Seasoned it with Montreal Seasoning and smoked it at 250 with oak and cherry. Also did some twice smoked potatoes to go with it.
Took the roast to 145 and then let it sit while the potatoes were back in the smoker.
The potatoes were a bit hit this time, nothing left and only two slices of the roast are left. The kids raved about both for once, last time they wouldn't eat the potatoes. Go figure.
Took the roast to 145 and then let it sit while the potatoes were back in the smoker.
The potatoes were a bit hit this time, nothing left and only two slices of the roast are left. The kids raved about both for once, last time they wouldn't eat the potatoes. Go figure.
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