At 135F internal temp.....

Another dinner,smoked with apple and hickory to 135 internal temp.Slabs cut from the tender-est middle,ends into deli slices.







Roast made a durn good french dip with horseradish sauce,yumm!



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Cooked a fully defrosted 4 lb roast.Took out at 139F internal temp,smoker temps 235-250F,took about 3 hours.

The center had just a hint of pink,but when you vacuum pack it sucks the juices out and it looks rare again,it wasnt.

Well we got the Hobart to do some serious slicing,not bad for 120 bucks,sounds awesome quiet.Figured in for a penny in for a pound,we will be doing roasts,bacons,sausages and cheese so thats a LOT of slicing.

This thing is heavy,took both of us to move it into house.

Actual picture of Mrs Spuds with actual picture of Hobart.



Not bad,very thin slices.Would be worth the effort to do a good 15 lbs per session.