Hey everyone! I hope you're all well today. I have a 2.5lb eye roast that I injected last night with a broth/seasoning/melted butter blend. Chilled overnight and this am I'll dry rub and later on throw in the smoker. Since the long grain and leanness of the meat resemble a brisket, I plan to treat it similar. It's a test exercise, lol.
I'll post some pics in a bit when I get it started. Not sure what I want to smoke over... On hand I have mesquite, hickory, pecan, cherry, apple, peach and can scare up some maple and possibly oak. Any suggestions?
Thanks!
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I'll post some pics in a bit when I get it started. Not sure what I want to smoke over... On hand I have mesquite, hickory, pecan, cherry, apple, peach and can scare up some maple and possibly oak. Any suggestions?
Thanks!
Sent from my LG-E970 using Tapatalk