I decided it was time to break in the new smoker on Saturday. It is a recent purchase (see my review) and I did use it once before for some country style ribs earlier in the week but that was on a "school night". Because of time constraints they only got 45 minutes of hickory smoke and then I finished them on the grill. With such a short time exposed to the smoke I was quite pleased with how much taste was imparted into them.
Well it was time to try a rump roast. Not my first choice, but the cut that was most readily available. I marinated it for a couple of hours and injected it with a mixture of EVOO, Dr. Pepper (after shaking the carbonation out), garlic powder, onion powder and cajon seasoning. It then got a good rub of Dizzy Pig "Cow Lickin" seasoning.
Some red wine went in the liquid pan and the mesquite chunks into the smoker box. I was very pleased with how easy it was to maintain a constant 225-230. Wood and liquid was added about every 2 to 2-1/2 hours during the next few hours.
Here it is about 2-1/2 hours into the smoke.
I wasn't sure how well it would show up in a photo so I attempted a video, none the less I was thrilled to see the TBS throughout the afternoon.
Here it is before wrapping it in towels and setting it in the cooler
Showing off the nice smoke ring
The GF wanted it medium, I would have preferred it med rare, but it was still quite juicy and extremely tender.
With the smoked squash (I'm not a squash fan, but she is)
My plate, smoked small white potatoes and yes, everything tastes better with cheese!
Well it was time to try a rump roast. Not my first choice, but the cut that was most readily available. I marinated it for a couple of hours and injected it with a mixture of EVOO, Dr. Pepper (after shaking the carbonation out), garlic powder, onion powder and cajon seasoning. It then got a good rub of Dizzy Pig "Cow Lickin" seasoning.
Some red wine went in the liquid pan and the mesquite chunks into the smoker box. I was very pleased with how easy it was to maintain a constant 225-230. Wood and liquid was added about every 2 to 2-1/2 hours during the next few hours.
Here it is about 2-1/2 hours into the smoke.
I wasn't sure how well it would show up in a photo so I attempted a video, none the less I was thrilled to see the TBS throughout the afternoon.
Here it is before wrapping it in towels and setting it in the cooler
Showing off the nice smoke ring
The GF wanted it medium, I would have preferred it med rare, but it was still quite juicy and extremely tender.
With the smoked squash (I'm not a squash fan, but she is)
My plate, smoked small white potatoes and yes, everything tastes better with cheese!
