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It's been awhile since I've posted pix of my weekend BBQ... so here ya' go!
What we have here is a beef shoulder muscle, or some may know it as a Bolar Roast. It started out at nearly 10 lbs. I trimmed it, then I rubbed it with my own brisket rub, then packed it with CBP. It got to sit in the fridge overnight so all the flavors could get happy.
I cooked it on my Smoke-EZ @ 230-ish, until the internal reached 140... which equated to about 4 hours. I used cherry wood this time, along with a mix of RO briquets and RO lump. The mix works well with this smoker... as you all know, the briquets don't burn as hot as lump, butt the mix was perfect on a somewhat cold day. She stayed steady throughout the entire cook, and no refueling!
Brussel sprouts being prepared by Mrs. Hawg:
Roast is done:
Sliced... so tender and juicy:
Let's eat!
Sorry, I missed the final shot of the sprouts... they were awesome!!
What we have here is a beef shoulder muscle, or some may know it as a Bolar Roast. It started out at nearly 10 lbs. I trimmed it, then I rubbed it with my own brisket rub, then packed it with CBP. It got to sit in the fridge overnight so all the flavors could get happy.
I cooked it on my Smoke-EZ @ 230-ish, until the internal reached 140... which equated to about 4 hours. I used cherry wood this time, along with a mix of RO briquets and RO lump. The mix works well with this smoker... as you all know, the briquets don't burn as hot as lump, butt the mix was perfect on a somewhat cold day. She stayed steady throughout the entire cook, and no refueling!
Brussel sprouts being prepared by Mrs. Hawg:
Roast is done:
Sliced... so tender and juicy:
Let's eat!
Sorry, I missed the final shot of the sprouts... they were awesome!!
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