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Tank and Nomore, thanks for the replies. I'm planning on doing it tomorrow. I'll show pics of the result (good or bad-I'm learning here!)
And again, my naivete shows, what is CBP (crushed black pepper?)
Haven't been smoking too long. I've smoked a venison shoulder and a couple of briskets, and that's it. Am interested in really getting into smoking, as the flavor can't be beat.
I'm using a charbroil smoker with offset firebox. The roast is around 8 lbs. Wasn't planning on using a rub, just injecting and spraying. Maybe a rub towards the end of the process. I guess my questions are:
1. How long and at what temp?
2. If using a rub, would garlic and oil be...