Bossmanbbq
is Blowin Smoke!
First off WHAT THE HELL and second, we have a customer that wants a bid on doing pot roast for 125 people. First I envision pot roast the way mom did in a pot in the oven and second how would you do this on the smoker?? What type of cut would you use?
I was thinking of dong a shoulder clod and then whipping up some gravy? I'm just scratching my head on this one :crazy:
I was thinking of dong a shoulder clod and then whipping up some gravy? I'm just scratching my head on this one :crazy: