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  1. Recipe Instructions Rubbed lightly with Alpine Spice from Montana. Roast was removed from bone and cradled. Nice fat cap on top. Smoked with oak and cherry, some lump charcoal to keep the heat up (I started the smoker with the outside temp at about 12 degrees) and a couple stray pieces of Mesquite for about seven hours at 250 (average). Internal temp was close to 140 (wife will complain if it's too red inside) then pulled it and brought it inside. Served it on a platter atop the Yorkshire pudding. Posted to the BBQ-List by Vince Vielhaber on 26 Dec 1998


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