Got an 8.5lb. roast tied up and ready to go. The plan is to make french dip. I injected the roast with a concoction I came up with (soy, oniion, garlic, beef bouillon, pepper, butter and water). Rub it with evoo, roast beef seasoning and refridg. overnite. Smoke at 250 until the roast hits 140 (drip to catch th au jus), rest and slice. That's it......oh and Dutchs' baked beans (1st attempt)......Wish me luck.
post #1 of 19
2/2/08 at 9:39am