Had a small 3 lb roast in the freezer so decided to cook it up for dinner tonight.
Dry brined with kosher salt for a few hours then seasoned with Montreal Steak Seasoning.
Onto the smoker at 250° until 120° intenal. Rested til it hit 135° and plated.
Not the best plating pics but it was really good. Thanks for looking.
Dry brined with kosher salt for a few hours then seasoned with Montreal Steak Seasoning.
Onto the smoker at 250° until 120° intenal. Rested til it hit 135° and plated.
Not the best plating pics but it was really good. Thanks for looking.