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Discussion in 'Beef' started by indianaman79, Jul 21, 2012.
Can any one give some pointers for a 3.5 lb pot roast? I searched but didn't find anything useful.
Try some of these...maybe they will help.
What cut of meat is it?
I see this is your second post here, when you get a minute would you do us a favor and go to "Roll Call" and introduce yourself so we can get to know you and give you a proper welcome, also would you add your location to your profile, we like knowing where you are when we talk to you, Thanks!
I have done bottom round roasts and prime rib roasts. Smoked @ 225 degrees for about 45 minutes a pound to the desired internal temp. I do medium rare. I smoke to an internal temp of 130 degrees then foil, towel, and cooler for about an hour. I coat my roasts with thick woosty sauce and montreal steak seasoning. Some people like to slice roasts thin on a slicer for sammies. I slice it thick and eat it just like steak. It's one of my favorites. Don't forget the Chef JJ's Au Jus!
It's a 3.5 lb chuck roastI'll do a roll call in a few hours, I'm in the theater to see Batman
I would smoke it to an IT of 205* so that it will pull apart easily. Here's one I did recently, I didn't cook it long enough so now I know for sure it needs to go to at least 190* before it goes in with the veggies. It still had incredible flavor and the veggies were great!