I started with a 3# bottom round that I rubbed with some LW's bold rub that I put together. It was rubbed and placed in the fridge last night and brought out to let set and more was applied today just before cooking. Usually, we just go easy peasy with some S&P but thought about giving this one a go....and we did. I fired up my 22" WSM with some leftover lump from the fattie last weekend and broke out the CB rotisserie. I feel these are my two favorite toys to play with right now. Here's the beef setting while the cooker is getting ready.
And here it is chugging a long.
I fired up the 22" kettle while they were getting good and acquainted and cooked some 3 cheese Italian sausages for later this week.
These will make a scrum dilly um chew us supper.
The beef was pulled once it hit 140, about an hour and a half. It was wrapped in foil then wrapped in a towel and placed in a cooler for about another two hours. Here it is getting ready to be sliced.
This turned out very tasty but was tough. I'm not sure if it's because my lazy butt wouldn't go to the basement to get the meat slicer and decided to hand slice or what. I will be chopping this into smaller pieces and also having throughout the week for supper and such.
Thanks for looking at my cooking and I hope you all have a FAN TAST IC week!
