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Old 12-30-2012, 07:29 PM   #1
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Roast eye of round with dijon and horseradish

Started with this:

Night before, inserted slice garlic into meat, applied a horseradish mustard slurry, wrap and rested in fridge overnight.

Set the Pit to smoke for about an hour and put in the roast. Rock’s Stoker was in charge while we went to church.

Upped the Pit temp to around 425-450 for 20 minutes, dropped Pit temp to 325 for until 135 internal temp, pulled and rested for 20 minutes.

Sliced for serving.

Thanks all for looking at our modest roast.

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Old 12-30-2012, 08:25 PM   #2
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You are what you eat.
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Old 12-30-2012, 08:33 PM   #3
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O-M-G...that is...O-M-G!!!!
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Old 12-30-2012, 09:25 PM   #4
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Yes! Another fine job at the smoker.
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Old 12-30-2012, 10:42 PM   #5
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Beautiful, SS. Wow.
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Old 12-31-2012, 08:24 AM   #6
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Really nice...
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Old 12-31-2012, 08:52 AM   #7
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Very, very nice looking. Was the sour cream shown in the first pic used on the coating slurry?
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Old 01-03-2013, 07:56 PM   #8
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Oh Man Yeah!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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Old 03-24-2013, 11:58 AM   #9
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