another question aboput smoking a roast

[just a smokin]

  hey there guys i have just a quick question for you here , when smoking a beef roast would i as well as the rub on the outside ,would i go and inject some type of marinade in the inside also and let it sit too. and if so what type does everyone else use the most , what works the best . i have usually done a quick soysauce ,sirop mixture and it didn't turn out to bad .

[TMB]

  hey there guys i have just a quick question for you here , when smoking a beef roast would i as well as the rub on the outside ,would i go and inject some type of marinade in the inside also and let it sit too. and if so what type does everyone else use the most , what works the best . i have usually done a quick soysauce ,sirop mixture and it didn't turn out to bad .

When I smoke beef roast I have been known to do them in different ways. Dry rub and injection, just dry rub and I have even brined some in a coffee brine.

I think you will be fine but it also depends on  the roast you use.

A chuck roast is like a butt, you need low and slow where as a sirloin tip you can get away with a little hoter cook 

[beefmann]

i say it would depend on how thick the roast is when you  finally  smoke it,,, if you  start  off with a 20 lb roast,,, yo can inject it with seasonings, marinade, and add a rub,,, cut it  into 4 pieces and add 4 different rubs  for a bit of variation