Ingredients2 tablespoons (approx.) Dijon mustard
3 teaspoons dried thyme leaves
3 teaspoons dried sage leaves
1½ teaspoon garlic powder
Instructions1. Let the roast sit at room temperature for 30 to 60 minutes.
2. Preheat pit to 350° F
3. Rub the roast with mustard.
4. Sprinkle it with the thyme, sage and garlic, patting it so the seasonings will adhere.
5. Place it in the pit, fat side up, until it reaches an internal temperature of 145° to 150°. It will take about 2 hours.
6. Baste it with the pan juices a few times during the second hour when some of the fat has rendered.
7. Remove it from oven, tent it with foil, and let it rest for 15-20 minutes before carving.
Ambient temperature was 32°F and it was snowing slush.
For PG-500 users: I set the pit at 20/80. The somewhat high LHt kept the pit from cooling very fast so it spent most of the time just above the 345° setpoint making perfect light blue smoke.
This is what it looked like when the IT hit 147°.
It may have been the best thing I have ever cooked.
