Posted: 8/23/2025 6:39:00 PM EDT
Rubbed with Meat Church garlic and herb then smoked at 200° for 2 hr 20 min until it hit 125° internal. Let it rest for about 15 min then threw it on the grill for a little color.     The sauce is just sour cream, prepared horseradish, mayo, apple cider vinegar, salt, and pepper. |
