I rubbed it down with Montreal Steak Seasoning, folded the small end under and tied it together with butcher’s twine to make it roughly the same thickness from one end to the other.
Since this was a very lean cut of meat I elected to wrap it up with a pound of bacon to keep it from drying out as I smoked it.
I started smoking it at 225⁰ with a chunk of hickory and a chunk of cherry. After 2 hours I kicked up the cook temperature to 250⁰. At 3 hours it hit 140⁰ so I pulled it out of the smoker and double wrapped it in foil for 15 minutes while I threw the Twice Baked Potatoes back in the oven.
When I removed the bacon and caved it up it was a nice medium rare and oh so juicy. Just the way I like it
Here’s the money shot. Plated with baked beans, home grown corn, homemade rolls, twice baked potatoes, and mesquite smoked deviled eggs.
Christmas dinner at its best, fork tender meat with all the fixens
Thanks for looking
