This turned out really nice. I think next time I'm going to try and inject it with some apple juice, onion powder and garlic. Needs a boost to the flavor. I rubbed a round roast with onion powder, garlic powder, EVO, and pepper. Kept it simple. Here it is going into the smoker with the Capicola. Smoked with a mix of applewood and maple. Pulled it out at 135 degrees and let it rest. When it cooled off enough I slammed it to the fridge until the next day. I was a little afraid that I might have got it a tad too done by the time it rested but it turned out just right. Nice and pink inside with a tad of blood..... er I mean juice. All sliced up and into the vacuum bags.... sealed and to the freezer. I kept a bag to munch on. This stuff is really good. Especially cut really really thin. Thanks for checkin out my qview.