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Unread 12-28-2012, 11:27 PM   #9
silverfinger
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First I coated it with EVOO, then I took some simply marvels peppered cow and mixed it up with a generous portion of minced garlic. Rubbed it down real good with that and let it sit out a couple hrs while I prepped the fire. Slow smoked them taters with a large chunk of pecan and some briquettes for about an hr and then I put the meat on. Put the taters way in the back while the meat cooked added more pecan wood and brought the temp of the meat to about 125. Then I did a reverse sear on the meat bringing it up to 135 then I pulled it, wrapped it in tinfoil and let that rest while I sliced all the taters open and put generous amounts of sharp cheddar cheese in the taters and let them melt. Pulled, sliced and ate. I have to say that it turned out awesome!!!
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