My 1st try at PSB

[Rodolfo Pico]

I found it very easy to make. Got a bottom round roast a little over 4 pounds. Seasoned it with Kosher salt, fresh cracked pepper, garlic and onion powder. Smoked it until it was 165 then finished it in the oven. I'll try to remember action and plated shots for the next time.

Red, yellow, green and orange bell peppers, six jalapenos, red onions and lots of garlic.


Crappy pic but this is the roast after smoking going in with the veggies.


Pulled and ready to eat.


That's it. Thanks for taking a look.

 

[Chad Bman]

Nice job! I've got a PSB going as I type this with the chuck sitting at 156 internal.

 

[Rolf Jacobsen]

Very, very nice. The PSB looks perfect!

 

[Gregory R]

Looks good, Rodolfo - nice bark!!

 

[Tony R]

Looking good Rodolfo !!!

 

[Hamilton Barnes]

Good work!!

 

[Bob Mann]

That looks great Rodolfo!

 

[Gary S]

Luv the colour of your veggies. Awesome photo!

 

[Paul Kastner]

First time PSB. Rodolfo you did fantastic.

 

[JSchlegelmilch]

Looks great! Congrats on the PSB! It also freezes and reheats really well too.

 

[Tim McCann]

Very nice.

 

[Mike Cosgrove]

Nice job Rodolfo.

 

[Brian Dahl]

Good looking PSB, Rodolfo. The only thing missing is my sammie

 

[Robert McGee]

It looks like you have the process down pat, Rodolpho. PSB is one of the smokin' mainstays at our house. If I didn't have PSB, Pulled Pork, and some ribs smoked and in the freezer I would feel I am not properly supporting my household.

Good work!
Keep on smokin',
Dale53

 

[Robert T]

Very nice Rodolfo. Congrats!