
I have a 4 pound round roast rubbed with Oakridge Black Ops and smoked to 130 IT. It's cooling off now to go to the slicer for sammiches. I'm planning to make make open faced sammiches with brown gravy.

Not liking to waste heat, I put some jalapeno ABTs on, stuffed with cream cheese, bleu cheese crumbles, and rendered chorizo:

Life is good!
