I'm getting an 18+ pound Inside Round this weekend. I want to smoke it to 140-45 degrees and then slice it for lunch meat (deli slice). Does anyone have any tips for pre-smoking preparation? Marinades? Brines? Etc.? I'd like to try and produce a store quality or better product. (Doing it this ways saves over $5.30 lb from store price for deli meat.)
Thanks guys for the info, I'll be trying something out this coming weekend... I'll probably use tjr's Roast Beef info. I will take pictures and submit them when I am done to show what happens....
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