I'm in th UK an for a roast we like a rolled silverside .
pic included as not sure it's the same in the USA.
I've not tryed it on the smoker yet but looking for advice on whether I would inject ,wrap ECT.
all help appreciated the meat would be around 6 pounds
In the US it is called round, and make excellent Pit Beef. It is too lean to do long slow smokes in my opinion. For long slow smokes look for chuck & blade or thick rib joints. COYG!
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