Originally Posted by chargriller
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.
-Captain of Barkin Dawgs BBQ
-KCBS Judge #21924
-36" Kingfisher Combo
-New Braunfels Bandera (rescued)
-Weber 22.5" Kettle (rescued)
-A homemade trailer cooker
-Concession trailer nicknamed "The Dawg House"