Preparing for smoking

[pamelap]

Should I marinade or just season and let thick cuts such as roasts sit in the refridgerator for a couple of days before cooking

 

[crankybuzzard]

What are the cuts and what are you going for with the end product?  Beef, pork, game?  Shredded, sliced, etc...?

 

[pamelap]

The cuts of meat include beef roast sirloin roast and other thick cuts of beef roasts

 

[crankybuzzard]

No real need to marinade unless you just want to.  I'd rub them the night before and then smoke the next day.

Will these be smoked for chopped beef or for sliced beef?  

 

[phatbac]

When i do beef roast i like to marinade. I use creole butter a lot of time but you can use whatever marinade fits the flavor you are shooting for. for sliced roast beef i like about 140-145 IT and let it rest an hour in foil. that makes it about 150ish.(the ladies in my house dont like it really pink) If i am making sandwich meat i might go 135 and let rest. I like some pink in my sammies.

Hope this Helps:

phatbac (Aaron)