I'm going to try this recipe tomorrow. I picked up some hickory today, and tonight I started prepping the meat.
[*]2 cloves garlic, cut into slivers
[*]1/2 lb bacon, chopped fine
[*]1/2 cup olive oil
[*]fresh ground pepper
[*]1 cup dry red wine
Cut slivers in the meat to push in the garlic and bacon.
Rub on the pepper and oil
pour 1/2 cup of the wine in your water pan of the smoker
Smoke (say about an hour per pound) this recipe is for a 5# roast.
Should get up to about 130 degrees
Place meat in a large Dutch oven, add remaining 1/2 cup wine and simmer 45 minutes longer, or until internal temperature reaches 165-170 degrees.
I'm going to add a tad bit of variation to it, but for the most part thats the way i'm gonna go.