I just threw two beef shoulder roasts on the smoker. We have some friends who raise their own cattle and when they butcher one, sale much of the product to friends/family. They're completely grass fed and so far we've been rather pleased with the product. To date we've only grilled some strips, rib eyes and sirloin and we've used the ground beef in various ways. This is my first low and slow with the meat. I expect good things.
It's a cold one in Memphis. I like to say that we're packed in ice for fresher delivery.
It was 31*/feels like 21* when I put 'em on.
Used a simple rub - the same I used on a brisket I did last weekend. Brown sugar, paprika, garlic and onion powders, chili powder, salt, cumin - good stuff. However, after reading up on some people prep techniques, I think I'm gonna cut the salt from my rubs and salt the meat directly to avoid over salting.
More pics as things develop.
It's a cold one in Memphis. I like to say that we're packed in ice for fresher delivery.
Used a simple rub - the same I used on a brisket I did last weekend. Brown sugar, paprika, garlic and onion powders, chili powder, salt, cumin - good stuff. However, after reading up on some people prep techniques, I think I'm gonna cut the salt from my rubs and salt the meat directly to avoid over salting.
More pics as things develop.
