Savannahsmoker
Senior Cook
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.
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.
Last edited: