This turned out perfectly! I didn't follow the recipe. Here's what I did. So we just harvested a MASSIVE bull, and it didn't all fit in the freezers. There were about 12 pounds of roast that needed used. So I dumped the dry spices into a big bowl. Nothing fancy, just rosemary, thyme, garlic powder, and anything else that sounded good. I knew I had a lot of meat and so I used a lot of spices. I forgot to add salt. Then I used the spice mix I had just made as a dry rub on the roasts. I covered every surface and then placed them in my Traeger. I started them smoking at 180 F. But I ran out of pellets about the time the roasts reached 100 F internal temperature. So I put a pint of water in the bottom of my turkey roasting pan, placed the roasts on the rack, covered them with the lid and put them in the oven at 180 F for 8 hours. Then, I removed the lid and pulled them out of the oven to cool. After they had cooled for a while I sliced it up with a knife and placed the pieces in ziplock bags. Then I divided the broth into the bags. Delicious!!
