Howdy all! I LOVE garlic so it made sense to smoke this bottom round roast with it.
At first I just did your normal SPOG attack.
Then the savory garlic smell got my mouth watering and I remembered the jar of chopped garlic cloves
in the fridge! Here's the result....
Into the fridge it went for 36 hours!
Fired up the smoker....
Smoked to an IT of 135F.
Sliced some up on the plate. Isn't that a garlic ring on the meat from marinating so long?
This was supposed to be my work lunch for the week but I ate like 1/3 of it when I was slicing!
Thanks to info from all of you here I can enjoy this amazing roast!!! -Rich