I chose not to add smoke for this roast, just fresh cut rosemary from the garden, and store bought garlic cloves. The smell from this combination is out of this world!
Getting ready to add the firebox and close the door.
The finished product. Basically, I cooked it for 2 hours at 250 until internal was 109. Opened the door twice to cool down, and set at 140 for 4 hours. The roast moved to 126 fairly quickly, and held there for 3.5 hours of the 4. I was very happy with this one; the last one I did went to 131, a bit overdone. I removed the bones (they actually just fell off), and sliced away. Leftovers will be sliced thin and served with au jus for french dip sandwiches. Good luck!
