Hello friends. I've been away for most of the summer with family matters. I'm am slowly returning to smoking. A few weeks ago I got around to smoking a few beef roast. Nothing fancy. Montreal steak rub and into the smoker.
One rump roast was ours. The other two were sold. Rubbed and ready to go.
Finished product after 5 hours of smoke at 225. IT at 140.
Wrapped and rested for about 15 min.
I'm not a big beef roast fan. Awesome flavor and very moist. Sliced thin for sandwiches
One rump roast was ours. The other two were sold. Rubbed and ready to go.
Finished product after 5 hours of smoke at 225. IT at 140.
Wrapped and rested for about 15 min.
I'm not a big beef roast fan. Awesome flavor and very moist. Sliced thin for sandwiches
