Mix 1 pound of brown sugar cure with ½ gallon water (½ pound with 1 quart water).

Mix well to dissolve.

Pump 10%. If meat weighs 10# you will need to pump 10% brine or 1# into the meat.

The roast will weigh 11# when done.

Inject into all sides of the roast.

Rub all sides of meat with brown sugar cure.

Put roast in bag and refrigerate for 5-7 days. This allows the meat to cure.

Remove from fridge and rinse with cold water to remove extra salt.

Put roast in ham bag or put on smokehouse screen.

Let stand at room temp for 1-2 hours.

Preheat smoker 130ºF (52°C).

Dry out for 1-2 hours in a 140ºF (60°C) in smoker.

Check to see if surface is dry.

Turn up temp to 150ºF (65°C) -160ºF (71°C) and smoke for 2 hours or until desired color is achieved.

Turn temp up to 180ºF (82°C) -190ºF (87.8°C) and cook until IT is 155ºF (68.3°C).

Take out of smoker and cut a thin slice to sample. Put in fridge to cool.

Slice thin to make a darn good dried beef sandwich