Hi all, here is my latest attempt at smoking roasts. I bought what was on sale. I don't worry about the cut too much as long as its some what lean. Then I soaked it, coated it in coarse ground black pepper, chopped garlic and McCormicks Sweet and smoky dry rub. I stumbled on this rub and its quite tasty. I use 70/30 mix of Hickory and Mesquite wood. Hickory being 70%. This meat came out a bit more done then I prefer as I was multitasking and didn't check it in time. My cookers temp went up and... Well, a Traeger will soon find its way onto my deck. Enjoy!
