Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Hey Man!!! I am in Baton Rouge myself! This article was perfect for me. I have a rump roast I have marinating in liquid marinade (not a dry rub like yours). I was trying to find an article to use as a guideline to smoke it. This is a great post man! The only difference I am foreseeing is mine...
This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.