Thinking of turning my 4.6 lb arm roast into roast beef. Going to throw on smoker and pull at it 130, let cool put in fridge overnight and hand slice some cuts. Depending on how it goes it may just go back on the smoker tomorrow. Anyone ever tried this?
SPPOG
(Salt, pepper, paprika, onion powder, granulated garlic)
gonna smoke at 225 Using pecan off my tree cut 2 yrs ago.
SPPOG
(Salt, pepper, paprika, onion powder, granulated garlic)
gonna smoke at 225 Using pecan off my tree cut 2 yrs ago.