Getting ready to throw a corned beef and chuck roast in my Cajun Injector smoker. I soaked the corned beef for half a day with 4 changes of water. Rubbed it down with some mustard and seasonings last night just took it out of fridge. The chuck roast I rubbed with hoison sauce and covered with Creole seasoning. I have the smoker @ 250° and the AMAZN is burning some hickory and peach pellets waiting about another 10 minutes to put it all in. Q-view to follow
