Newbie here getting ready to smoke my first meat. Starting with a beef roast. Not sure exactly what I'm doing but going to give it a try.
I'm from upstate NY on the Vermont border. Just purchased an Old Smokey, electric smoker. Thought I would start the easy way (I hope). We'll see where it takes me.
I rubbed meat down yesterday with plain yellow mustard and then coated heavy with Emeralds seasoning. Wrapped in clear wrap and fridge over-night. I'm thinking cook at 225 until internal temp reaches 180?
Appreciate anyones thoughts. Thanks
Dave
I'm from upstate NY on the Vermont border. Just purchased an Old Smokey, electric smoker. Thought I would start the easy way (I hope). We'll see where it takes me.
I rubbed meat down yesterday with plain yellow mustard and then coated heavy with Emeralds seasoning. Wrapped in clear wrap and fridge over-night. I'm thinking cook at 225 until internal temp reaches 180?
Appreciate anyones thoughts. Thanks
Dave
