Well I was out looking for a brisket for tomorrow but the butcher shop I went to didnt want to sell me just the flat and I dont have time to do a whole one. So I went to Wal Mart because the have always had a flat brisket, well not this time. I ended up getting a boneless bottom round roast thats about 4lbs. I got back to work rubbed it with some spices and its in the fridge till I get back in tonight at midnight. I was thinking of basting with Itlian dressing and butter marinade. It does a fat cap on one side but not much marbeling so I should probably smoke fat side up?? Any tips on what else to do to it? How soon should I wrap it in foil?
post #1 of 13
8/7/07 at 1:14pm