- Apr 16, 2007
- 2
- 10
Yesterday, I smoked a Beef Cross Rib Roast (along with a Pork Shoulder Blade Roast, a Turkey, and some Lamb Chops). The Chops and the Turkey came out fine, but the Beef and the Pork came out tough. I used an offset smoker with Mesquite and kept the temp between 180 & 200 and cooked both roasts to an internal temp of 135. In a regular oven (at 350), my roasts always come out juicy & tender at this internal temp, but on my smoker they came out juicy, but tough & almost rubbery. Any ideas why? Is this the wrong kind of meat to use? Thanks for your help, Bluebottle