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Old 12-25-2010, 12:27 PM
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Got mine out of the fridge at around 8:




While I cut the bones off seasoned and re tied the roast I started the smoker:



All ready for the grill:



Will have more pics when I pull it off the smoker and put it in the oven for carmalization.
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Old 12-25-2010, 12:42 PM
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For spice I use Lowry's herb and garlic, I strain it and mix in some red wine and Worcestershire and inject it like you would do a turkey. Dump the straining's with some olive oil and executive chef on it and rub it in.

I always take it out of the fridge at least 6hrs before cooking heat the bbq to about 450 for 20 minutes then cook it at 300 until it's done (13 minutes per lb) I take mine out at 115. I'll put up the finished pic later

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Old 12-25-2010, 03:12 PM
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It's Great to see others with the same love eating Great food!!!!!!!! Good on all of you & Merry Christmas from my family to yours!
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Back Country Rebels - Forums > THE REBEL YELL > THE BUTCHER SHOP > Grilling, Smoking, and BBQ

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