- Joined May 27, 2013
Picked up a used Sportsmans Smoker for $20 last week. Today I'm doing a 6 lb beef top round. Marinated overnight in spicy Italian plus a little Duck Commander marinade. Put a heads worth of garlic clove in slits I cut into the roast. And then used a homemade rub of salt, pepper, red pepper, garlic powder, adobo, and Duck Commander Rub mixed in. I'm smoking with hickory chips at 200 for 2 hrs, and then wrapping until it reaches 130 in the center. Feedback? This is my 2nd posting on SMF, and I'm usually a charcoal grill guy, not smoking.