Len Dennis
TVWBB Diamond Member
This is a continuation of my thread Ribs & Outside Round Smoke
This is how it started using a mostly-black-pepper (along with other lesser "players") rub:
And this is when it came out
And now onto Hobie (my slicer):
Side view:
There is a miniscule smoke ring (after all, it was only in the WSM for 2 hr (~3lb) and pulled out at 131o
AND the finished product
Oh my, it does taste as good as it looks.
Upside to using the slicer it is way quick at paper thin (or whatever you want) slices.
Downside is it takes 4x as long to clean and sanitize it than it took to slice this 3 lb roast.
Lunch today:
Now, get your face towel and wipe the drool off your 'puter screen
This is how it started using a mostly-black-pepper (along with other lesser "players") rub:
And this is when it came out
And now onto Hobie (my slicer):
Side view:
There is a miniscule smoke ring (after all, it was only in the WSM for 2 hr (~3lb) and pulled out at 131o
AND the finished product
Oh my, it does taste as good as it looks.
Upside to using the slicer it is way quick at paper thin (or whatever you want) slices.
Downside is it takes 4x as long to clean and sanitize it than it took to slice this 3 lb roast.
Lunch today:
Now, get your face towel and wipe the drool off your 'puter screen
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