hogs122
01-03-2016, 04:13 PM
I started with 4 pounds of eye of round roast and cut it into thin strips. For the seasoning, I used Hi Mountain original with cure. Into the fridge it went for 24 hours.
This morning I set my smoker on 165 and loaded it up with cherry smoke. This picture is about 2.5 hours in.
http://i1200.photobucket.com/albums/bb327/hogs1022/IMG_2870_zpssln2deq2.jpg (http://s1200.photobucket.com/user/hogs1022/media/IMG_2870_zpssln2deq2.jpg.html)
And after ~ 6 hours...
http://i1200.photobucket.com/albums/bb327/hogs1022/27603cf4-bc59-4c06-8e0c-f3b8c29472c5_zps0ns0zncf.jpg (http://s1200.photobucket.com/user/hogs1022/media/27603cf4-bc59-4c06-8e0c-f3b8c29472c5_zps0ns0zncf.jpg.html)
Overall, it turned out pretty good but I noticed my seasoning coverage wasn't very consistent. Some pieces are too salty and some aren't flavorful enough. Next time, I believe I'll use a marinade for a little different flavor and more consistent coverage.
This morning I set my smoker on 165 and loaded it up with cherry smoke. This picture is about 2.5 hours in.
http://i1200.photobucket.com/albums/bb327/hogs1022/IMG_2870_zpssln2deq2.jpg (http://s1200.photobucket.com/user/hogs1022/media/IMG_2870_zpssln2deq2.jpg.html)
And after ~ 6 hours...
http://i1200.photobucket.com/albums/bb327/hogs1022/27603cf4-bc59-4c06-8e0c-f3b8c29472c5_zps0ns0zncf.jpg (http://s1200.photobucket.com/user/hogs1022/media/27603cf4-bc59-4c06-8e0c-f3b8c29472c5_zps0ns0zncf.jpg.html)
Overall, it turned out pretty good but I noticed my seasoning coverage wasn't very consistent. Some pieces are too salty and some aren't flavorful enough. Next time, I believe I'll use a marinade for a little different flavor and more consistent coverage.