I’ve smoked one on the BGE. Dry rub with garlic cloves inserted into cuts in the muscle. Used a water/red wine filled drip pan to prevent drying out. Low and slow until internal temp was about 145.
It was very moist and not unlike a good beef roast in taste and appearance.
To anger a conservative, lie to him. To annoy a liberal, tell him the truth.
Promoted to Turdlike status 03/17/12
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