cousinconley
Knows what a fatty is.
This past Sunday I smoked a couple of arm roasts. The price of brisket is getting ridiculous...so I settled for roasts. I think I made a wise decision.
First I combined a bottle of Negra Modelo beer with Allegro:
Next I poured them into a bag with the arm roasts and let soak for 24 hours in the fridge:
The next evening I removed the roasts from the marinade and sprinkled them liberally with a store bought pork rub. I placed the roasts in the fridge for another 12 hours:
That next morning I put the roasts on the smoker:
They cooked on a combo of hickory lump and hickory chunks for 4 hours between 220 to 250 F before I wrapped them:
I let the roasts cook for another 2 hours until the internal temp was 200 F
I still had some time left so I threw on a few sausages and little smokies:
I shredded one roast and sliced the other:
Next time around I think I will use only half a bottle of Allegro. The roasts tasted fine but I could have used the other half the bottle for another cook.
First I combined a bottle of Negra Modelo beer with Allegro:
Next I poured them into a bag with the arm roasts and let soak for 24 hours in the fridge:
The next evening I removed the roasts from the marinade and sprinkled them liberally with a store bought pork rub. I placed the roasts in the fridge for another 12 hours:
That next morning I put the roasts on the smoker:
They cooked on a combo of hickory lump and hickory chunks for 4 hours between 220 to 250 F before I wrapped them:
I let the roasts cook for another 2 hours until the internal temp was 200 F
I still had some time left so I threw on a few sausages and little smokies:
I shredded one roast and sliced the other:
Next time around I think I will use only half a bottle of Allegro. The roasts tasted fine but I could have used the other half the bottle for another cook.
