Haven’t done this in a while…


 

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

I sliced a lardon of bacon (thx again Bob - RIP) and rendered the fat

D216AE6C-BD15-4ABD-9253-04AF05183CE9.jpeg

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The little roast went on the little smoker for a little while

4FA7B75B-8D98-4252-A2CE-6D62515B01A6.jpeg

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

The little roast was declared complete at the 185°F interal temp (I am slicing this) 8618498A-00F1-43A6-B279-E075BCA5A03D.jpeg

And that’s it. Great little meal on a great little cooker. No knife required.

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Richard Garcia

TVWBB All-Star
Need to break-out my WSM 18" Classic that I bought new in the year 2008 to do the same. Your Pics probably do not do justice as to when eating your tasty morsels.
 

Bob Bailey

TVWBB All-Star
…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
View attachment 56675

I sliced a lardon of bacon (thx again Bob - RIP) and rendered the fat

View attachment 56676

View attachment 56678

The little roast went on the little smoker for a little while

View attachment 56677

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

View attachment 56680

The little roast was declared complete at the 185°F interal temp (I am slicing this) View attachment 56679

And that’s it. Great little meal on a great little cooker. No knife required.

View attachment 56681
Nice! Got me drooling now.
 

 

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