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Hello SMF from Pasadena Maryland.

post #1 of 4
Thread Starter 

Hello All,

 I am new to this fine art of smoking, I have smoked a few things like a whole hog, a whole deer, and some ribs and chicken. I cooked all of those on an offset smoker but I just recently bought a Weber Smokey Mountain 18.5". My Oldest of three boys loves grilling with me and enjoys watching BBQ Pitmasters so I want to get him involved in this process. I haven't fired up the WSM yet but my wife already bought a rump roast, pork butt and two top rounds AKA "London Broil". Any advice you guys can give me would be appreciated.

 

Thanks and happy smoking.

 

Randy

post #2 of 4

texas.gifHello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything   ......... 

 

Gary

post #3 of 4
Thread Starter 

Hey Gary,

 I am gonna try a top round this sunday. Do you have any rub recipes I should try?

post #4 of 4
Hi Randy and welcome! Good luck with that top round...as for rubs, with beef my preference is keep it simple. SPOG (salt, pepper, onion powder, garlic powder) is my favorite seasoning for most beef cooks, although I sometimes do a Montreal steak seasoning.

Be sure to show and tell how it turns out!

Red
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