Help on meat

Discussion in 'General Discussion' started by bishgeo, Jun 21, 2014.

  1. bishgeo

    bishgeo Smoking Fanatic

    Trying something cheap 3.5# beef round sirloin tip roast and 3.5# pork loin roastin pork what do you guys think on temp and time got them injected and resting. Going to smoke some BBQ chicken livers too.
     

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