Kept it simple, looked at a lot of posts on this forum to come up with my plan. I thank you all for posting, you are responsible for the amazing meal I cooked for the wife tonight! Here's the way I did it:
Rubbed the 7 lb roast down with worcestershire sauce, then fresh ground pepper and garlic sea salt. 2 oz. cherry wood and 2 oz. pecan in the CS 025. Smoked at 200 degrees for 5 hours which took the meat temp to 130. FTC for one hour, then ten minute sear in 500 degree oven. Looked great, and tasted AWESOME!
Attachments
Images (1)
Original Post
