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Yeah ill pretty much just be warming it up to rareish temp and giving it some smoke. I feel like the lower the temp the longer it will get smoke thus the smokier it will be but i dont want to heat it for too long and dry it out either. I think I will serve sliced thin with smashed taters, gravey...
My father in law handed me a vacuum packaged, pre cooked, "cajun seasoned roast beef" as the package indicated, and asked me to smoke it. It looks like one you would ask your local deli counter for a pound sliced for sandwiches. I smoke in a MES 40 2nd gen using an AMNPS in a mailbox mod for my...
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