Dwain Pannell
TVWBB Hall of Fame
…that is: cook on my 14” WSM or use the Maverick. After a bit of refurb for each (new grill grates and ambient temp probe) both worked flawlessly.
While the chimney was firing up I seasoned the money muscle reserved from a past pork butt cook
![0E69DC3C-94E2-4514-846E-3FBA845597D3.jpeg 0E69DC3C-94E2-4514-846E-3FBA845597D3.jpeg](https://tvwbb.com/data/attachments/56/56576-ca691f47b2ef413db27fc7766f576ef0.jpg?hash=ymkfR7LvQT)
I sliced a lardon of bacon (thx again Bob - RIP) and rendered the fat
![D216AE6C-BD15-4ABD-9253-04AF05183CE9.jpeg D216AE6C-BD15-4ABD-9253-04AF05183CE9.jpeg](https://tvwbb.com/data/attachments/56/56577-daeeb81383156185746111332de8a75e.jpg?hash=2u64E4MVYY)
![12B338FA-E3A5-4B13-B194-B61DF29AC7F7.jpeg 12B338FA-E3A5-4B13-B194-B61DF29AC7F7.jpeg](https://tvwbb.com/data/attachments/56/56579-dec64ddd9f473af58bae3fd3fd33bcdc.jpg?hash=3sZN3Z9HOv)
The little roast went on the little smoker for a little while
![4FA7B75B-8D98-4252-A2CE-6D62515B01A6.jpeg 4FA7B75B-8D98-4252-A2CE-6D62515B01A6.jpeg](https://tvwbb.com/data/attachments/56/56578-33cf57a45ad4a17243b3c6dbe3aecfec.jpg?hash=M89XpFrUoX)
After it gave up its gold, I removed the bacon from the pan, deglazed it with chx stock, added some green beans, and add the bacon back in for a slow simmer in more stock
![176BD9C9-74A2-4D4B-AD3D-773BB4A49986.jpeg 176BD9C9-74A2-4D4B-AD3D-773BB4A49986.jpeg](https://tvwbb.com/data/attachments/56/56581-3368066ea5cf3a2b616d5bd1a3100143.jpg?hash=M2gGbqXPOi)
The little roast was declared complete at the 185°F interal temp (I am slicing this)![8618498A-00F1-43A6-B279-E075BCA5A03D.jpeg 8618498A-00F1-43A6-B279-E075BCA5A03D.jpeg](https://tvwbb.com/data/attachments/56/56580-ee5172289af281457ba7398684573059.jpg?hash=7lFyKJrygU)
And that’s it. Great little meal on a great little cooker. No knife required.
![A82BD623-8B30-4718-886C-07FEA0BB4C1A.jpeg A82BD623-8B30-4718-886C-07FEA0BB4C1A.jpeg](https://tvwbb.com/data/attachments/56/56582-560b44082e112fe2d08fe5d11f5f5105.jpg?hash=VgtECC4RL-)
While the chimney was firing up I seasoned the money muscle reserved from a past pork butt cook
![0E69DC3C-94E2-4514-846E-3FBA845597D3.jpeg 0E69DC3C-94E2-4514-846E-3FBA845597D3.jpeg](https://tvwbb.com/data/attachments/56/56576-ca691f47b2ef413db27fc7766f576ef0.jpg?hash=ymkfR7LvQT)
I sliced a lardon of bacon (thx again Bob - RIP) and rendered the fat
![D216AE6C-BD15-4ABD-9253-04AF05183CE9.jpeg D216AE6C-BD15-4ABD-9253-04AF05183CE9.jpeg](https://tvwbb.com/data/attachments/56/56577-daeeb81383156185746111332de8a75e.jpg?hash=2u64E4MVYY)
![12B338FA-E3A5-4B13-B194-B61DF29AC7F7.jpeg 12B338FA-E3A5-4B13-B194-B61DF29AC7F7.jpeg](https://tvwbb.com/data/attachments/56/56579-dec64ddd9f473af58bae3fd3fd33bcdc.jpg?hash=3sZN3Z9HOv)
The little roast went on the little smoker for a little while
![4FA7B75B-8D98-4252-A2CE-6D62515B01A6.jpeg 4FA7B75B-8D98-4252-A2CE-6D62515B01A6.jpeg](https://tvwbb.com/data/attachments/56/56578-33cf57a45ad4a17243b3c6dbe3aecfec.jpg?hash=M89XpFrUoX)
After it gave up its gold, I removed the bacon from the pan, deglazed it with chx stock, added some green beans, and add the bacon back in for a slow simmer in more stock
![176BD9C9-74A2-4D4B-AD3D-773BB4A49986.jpeg 176BD9C9-74A2-4D4B-AD3D-773BB4A49986.jpeg](https://tvwbb.com/data/attachments/56/56581-3368066ea5cf3a2b616d5bd1a3100143.jpg?hash=M2gGbqXPOi)
The little roast was declared complete at the 185°F interal temp (I am slicing this)
![8618498A-00F1-43A6-B279-E075BCA5A03D.jpeg 8618498A-00F1-43A6-B279-E075BCA5A03D.jpeg](https://tvwbb.com/data/attachments/56/56580-ee5172289af281457ba7398684573059.jpg?hash=7lFyKJrygU)
And that’s it. Great little meal on a great little cooker. No knife required.
![A82BD623-8B30-4718-886C-07FEA0BB4C1A.jpeg A82BD623-8B30-4718-886C-07FEA0BB4C1A.jpeg](https://tvwbb.com/data/attachments/56/56582-560b44082e112fe2d08fe5d11f5f5105.jpg?hash=VgtECC4RL-)
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