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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 feasible?
3. Any suggestions as to what to inject with would also be appreciated.
1. I'd go 225* until it reaches desired doneness (use a meat thermo)
2. I'd rub it with a mix of CBP, kosher salt, & garlic powder.
3. I'd hold off on the injection.
I would not inject ether. I use my own rub so the rub would be your preference. If you hold off on the rub It won't have as long to penetrate. the inner temp would be your desired doneness. opps!!! LOL