smoked a beef , eye of round and a small pork loin. wanted to try some thing different , i injected both with a marinade and then covered in my dry rub that i use , let both of them set in the fridge for three hours then smoked both in my propane smoker at 225 - 230 degrees for eight hours .
both came out good but a little salty from the marinade i injected into them. i will try again but the next time i will inject both with a BBQ sauce to give the meat a sweet taste .
as far as that goes it was very tatstie and moist.
