To make room for a quarter beef that's ordered, a clean out of my freezer was needed. Four chuck roasts and a brisket were found.
My plan is to smoke these roasts to a "pulling" temperature and vacuum seal to enjoy later. Montreal steak seasoning, hickory smoke, and heat at around 240 is what I'm thinking. I will start this Sunday morning.
Any suggestions??? I'll be adding more pictures Sunday.
Thanks
My plan is to smoke these roasts to a "pulling" temperature and vacuum seal to enjoy later. Montreal steak seasoning, hickory smoke, and heat at around 240 is what I'm thinking. I will start this Sunday morning.
Any suggestions??? I'll be adding more pictures Sunday.
Thanks