So for a little background, about once a year I buy a cow from a rancher and have it butchered. Some of the roasts I get from him are just labeled "beef roast". Usually the major cuts like sirloin tip roast, or rump roast are labeled as such, but the one I took out for this weekend is just labeled a beef roast. So I have really no idea what exactly the cut is. Typically they have a bone in them and are fairly well marbled.
Usually I just throw them in the crock pot with taters and onions an spices and make a pot roast. But this one I want to smoke. Any suggestions on a good technique, rubs, injections, etc. would be appreciated.
Usually I just throw them in the crock pot with taters and onions an spices and make a pot roast. But this one I want to smoke. Any suggestions on a good technique, rubs, injections, etc. would be appreciated.
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