5.4MarkVIII
11-26-2017, 09:08 PM
Haven’t had one in a while so I picked one up when I came across one at Canadian tire.
Thought I’d try something different after seeing some stuff on line.
Picked up a shoulder roast. Injected with a garlic herb butter. And rubbed down with a applewood smoke dry rub. 15 min at 325 and then pulled it and wrapped it in tinfoil and let it sit for about a half hour.
Very happy with the results. Wasn’t a premium cut of meat and was a little on the rare side for my wife’s liking. But nice salty crisp on the out side and so tender and juicy on the inside.
In laws gave it the thumbs up. Lol
NExt time I’m thinking a wet rub might crisp a little better on the out side mabey a few more min to keep the wife happy. Oh might try a bone in prime rim. Or some of the father in laws venisen roasts.
Just wish I could find an easier way to filter and store the oil.
Thought I’d try something different after seeing some stuff on line.
Picked up a shoulder roast. Injected with a garlic herb butter. And rubbed down with a applewood smoke dry rub. 15 min at 325 and then pulled it and wrapped it in tinfoil and let it sit for about a half hour.
Very happy with the results. Wasn’t a premium cut of meat and was a little on the rare side for my wife’s liking. But nice salty crisp on the out side and so tender and juicy on the inside.
In laws gave it the thumbs up. Lol
NExt time I’m thinking a wet rub might crisp a little better on the out side mabey a few more min to keep the wife happy. Oh might try a bone in prime rim. Or some of the father in laws venisen roasts.
Just wish I could find an easier way to filter and store the oil.