1- 3.5lb porketta roast
1- 3.5lb beef/pork roast. Tied together with the butcher's net
They are both preaseasoned. The beef/pork roast with something called Witt's Old Smokehouse seasoning.
I plan to put both on the smoker (snp) Monday.
The porketta I would like to serve sliced but I am thinking the beef/pork roast would be nice to pull and serve up as sammiches.
So any advice on temps both smoker and internal meat temps would be appreicated.
Thanks in advance!
1- 3.5lb beef/pork roast. Tied together with the butcher's net
They are both preaseasoned. The beef/pork roast with something called Witt's Old Smokehouse seasoning.
I plan to put both on the smoker (snp) Monday.
The porketta I would like to serve sliced but I am thinking the beef/pork roast would be nice to pull and serve up as sammiches.
So any advice on temps both smoker and internal meat temps would be appreicated.
Thanks in advance!