Originally Posted by Bigr314
Looks good. I have never smoked an end roast. What is the procedure. I am always wanting to try new cuts of meat.What temp? About how long? What IT? Do you wrap when it comes off smoker? Thanks so much.
I really don't do anything special to the rib end roast. I seasoned it up with onion powder, garlic granules, salt, pepper and some sweet smoked Hungarian paprika. Then onto the wsm it goes at 325 for 30 minutes a pound. I'll pull it out when it reaches 155 and loosely foil for 20 min. Then carve away the ribs slice the meat and serve. For what its worth this is my favorite cut of meat to put on my bullet as of now.