Instructions: Simmered this and let cool then injected roasts. Lightly rubed roasts with more beef base and olive oil then sprinkled fairly heavy with black pepper. Put these in medium size cooler with bag of ice over top of meat for 30 hours. Smoked these with hickory and mesquite at 240 degrees for 6 hours then wraped in foil for 2 hours then cut and served as needed. I moped with olive oil, minced garlic and black pepper

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