Zephyr
New member
Made a Greek seasoning, put on 10 lb. roast, put in oven at 500 deg. for 20 min., then turn down to 350 for 2 hours with flavor moisture tray underneath, took out and foiled on counter for 2 hours, then put on Mak smoker with moisture flavor pan until desired temp, pulled then let rest for little bit. Vacuumed sealed some, the meat was so juicy and tender, it was pulling the juice into my vaccum sealer though...... ZEP
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