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Roast storage

post #1 of 11
Thread Starter 
I was planning on smoking a chuck roast today, but neighbors called and they are doing a venison roast and wondered if my wife and I could make it. I already had the Chuck rubbed with mustard and spiced up. Can I just wrap it in Saran wrap and leave it in fridge over night? I would think is should be OK, but any other opinions? We will do it tomorow instead.
post #2 of 11
I think it should be fine.
post #3 of 11
I don't see why not. Maybe even have more flavor.
post #4 of 11
don't think it will be a problem at all , prolly even better PDT_Armataz_01_34.gif
post #5 of 11
O yea it will be better! Probally be the best one you ever done!

I like to let my butts sit for about 24hrs after rubbing. It really penetrates the meat and gives it alot more flavor. I'm sure it will be the same for beef.
post #6 of 11
That would be a good plan, then you get roast 2 nights in a row !!!
post #7 of 11
Thread Starter 
Thanks guys. God, after last nights rack of ribs and butt over at another friend house and a roast tonight and tomorrow night.....all I can say is "BURP" tongue.gif
post #8 of 11
Won't be a problem at all. If I have the time I like to let them site overnight anyway!!!
post #9 of 11
No problem hon! Lots of people do that on purpose! wink.gif
post #10 of 11
That's what I do, rub, wrap and refrigerate over night. No problems yet
post #11 of 11
You must not have a jobicon_biggrin.gif
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