- Dec 31, 2016
- 3
- 10
Im new to this site and fairly new to smoking. Im going to tackle 4.6 lbs of grass fed beef, from good ol Wisconsin. Im waiting for the sun to arise so i may start my journy of smoke. Any tips along the way would be appreciated. All of what i have learned is reading these forums and trial and error. So any tips or tricks from seasoned smokers would be much obliged.
Here is what i have for my rub
And here is my pre cooked rubbed roast
Here is what i have for my rub
And here is my pre cooked rubbed roast
