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First roast beef

miamited

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Joined Feb 16, 2013
Picked this up at the BJ's today. Thinking of cutting in half and doing half smoked with apple or cherry in the gas vertical smoker and the other half no smoke in the MES30. Slicing for roast beef sandwiches. Will run at 225 until 135 IT. Thinking of just using SPOG on them. Suggestions that might be better for wood or seasoning.

Thinking water trays will need to be kept full during the cooking.

Thanks.
 

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smokerjim

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i'm a hickory guy, but everyone has a different taste, can't go wrong with the spog, sometimes simpler is better.
 

jcam222

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I’d use a mix of that whiskey barrel oak and hickory.
 

SmokinAl

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I use oak & hickory on everything, but that is because it's cheap & readily available around here.
Al
 

gmc2003

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SPOG and either hickory or apple over here.

Chris
 

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