Never done a roast in my smoker before, but thinking for tomorrow's MSU vs uOFm football game, I'd like a nice beef dip sammie. I've seen a few posts here and have a couple of questions if I may?
Is there a preferred cut of roast to use?
How many pounds would be good for 4-6 people?
How long per pound typically should I plan for?
Is there a method (besides wrapping after for a rest) to keep it from drying out too much?
Thinking I'll slice thin against the grain, melt some nice provolone over it and serve with pan seared onions and peppers on a crusty roll or sub bun with a garlic aioli or horseradish spread of some sort.
Maybe do one of your guys' twice baked potatoes or homemade fries with it? I'm up for opinions if anyone cares to share their thoughts?
Thanks!
Is there a preferred cut of roast to use?
How many pounds would be good for 4-6 people?
How long per pound typically should I plan for?
Is there a method (besides wrapping after for a rest) to keep it from drying out too much?
Thinking I'll slice thin against the grain, melt some nice provolone over it and serve with pan seared onions and peppers on a crusty roll or sub bun with a garlic aioli or horseradish spread of some sort.
Maybe do one of your guys' twice baked potatoes or homemade fries with it? I'm up for opinions if anyone cares to share their thoughts?
Thanks!