J

JamesB

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  • J
    Getting ready to smoke a 4lb chuck roast tomorrow. I’ve already injected it with a basic aujus, soy, Worcester and garlic powder marinade, letting it stay in the refrigerator overnight. Any suggestions on rubs, time, etc?
    E
    EarlBenz
    I always start my smokes with the meat at room temperature. It won‘t hurt it to sit out overnight.
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