Josmund, you're missing some excellent eating if you're not separating the three main muscles in the hind legs for boneless roasts.



Next season, keep at least one and give this a try.

- Dry the meat with paper towels.
- Make eight or ten two-inch deep holes in the roast with a sharp pointy knife and stuff a clove of garlic in each one.
- With about a tablespoon of vegetable oil coat the roast all over. (Yes, your hands will get oily.)
- Season with Chipotle chili powder, salt, and black paper (use more than you think is right), and rub the seasoning into the meat.
- Dust the entire roast with flour and let it sit for an hour or so.
- Put that sucker on the pit using indirect heat (coals on one side and roast on the other, and don't forget the Hickory chips).
- Cook until internal temperature is a minimum of 120 degrees for rare to 135 for well done. (A meat thermometer is your friend. If you try to go beyond 125 degrees around my house you can expect complaints.)
- Let it rest at least ten minutes before slicing.
- Be prepared to fight for the last piece.