The roast, fresh from one of the cows we just got back from the butcher.
Seasoned with just salt and pepper
Into my smaller smoker @ 225 degrees with some hickory wood.
after 2 hours in the smoker
after 4 hours
Done at a meat temp of 135 degrees and 6 hours
Mmmmm, mmmmm! Tasted even better than it looks!!!
I really need to take more time for cooking!!
Gene
4 comments:
Gene that looks perfect! Bet it was tasty too!!
Glad to hear you were able to take some time off for smoking. :)
Thanks Cowgirl!!!
I was still out in the fields and in the garden while it was in the smoker....I just checked on it every time I went to the fridge, which seems to be quite frequently. LOL
Those "lunchlady" plastic gloves come in really handy too!!
Gene
Yum-O!! I gotta pick up another rib roast soon.
Thanks Becky!
The best cut o' beef IMHO!!
Gene
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