DetailsI'm using a charbroil smoker with offset firebox. The roast is around 8 lbs. Wasn't planning on using a rub, just injecting and spraying. Maybe a rub towards the end of the process. I guess my questions are:
1. How long and at what temp?
2. If using a rub, would garlic and oil be feasible?
3. Any suggestions as to what to inject with would also be appreciated.
Thanks for the responses so far...gator