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[Kristin Meredith]

The Better than Beef Bullion can be pretty salty.  So if you are seasoning with kosher salt, then bullion, then Montreal that is a lot of salt.

[pmillen]

With the exception of possible saltiness, per Kristin’s thoughts, that sounds delicious.

[hughver]

Thanks for the response, however it is already in the pit, hopefully the sous vide process will remove some of the salt⁸

[hughver]

Update: Alls well that ends well. It turned out very good, tender, moist and not salty. I put into the smoker with an IT of 56° at small end and 48° at large end. Smoked at 160° for three hours and pulled at 101° and 96°. seared in oven set to 450° for 20 minutes, Pulled out with IT of 125° and 118°. I was worried that it would be too rare for some, but it came out perfect. I sous vide it f0r 10 hours at 132° prior to smoke.                         

[Bar-B-Lew]

No pics of slices?

[pmillen]

Oh Yum!

[hughver]

No pics of slices?

Sorry, I was very busy and forgot to tell take pictures.