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Old 09-19-2007, 01:49 PM   #7
Babbling Farker
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Join Date: 07-07-06
Location: Osage City, Kansas

Originally Posted by chargriller View Post
Howdy All,

I was going to smoke a roast tomorrow for some sandwiches.

I was thinking after cooking it and bring it back down in temp, I would set it in the fridge till the next day, then use my slicer to make slice / shave it for sandwiches.

So my questions are:

What should be the internal temp?

How should I marinade?

Any other tips.

So how did it turn out?

Got a roast marinating in the fridge since last night and am gonna smoke it this afternoon.

Was gonna smoke it to about 135* then cooler for an hour. After a night in the fridge I was gonna slice her up for sammies. Better yet, an open roast beef sammie with mashed taters & gravy. Great, now I'll really hungry.
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