Hello all, I have really enjoyed reading many of your posts. I recently bought a Cookshack smoker, and I tried it out over the weekend for the first time (after seasoning) and wanted some advice.
I thought for my first time, it had a great taste. But, I thought it could have been alot more tender. Here's what I did:
I got a 6 lb beef roast, and put it on the smoker around 4 AM, I wanted it to be ready by 12-1:00 for lunch. I had read to try to get the internal temp to around 160-170, then put foil on, and put back on smoker until it hits around 190. I set the temp control at 225 to start. After 5 hours, the internal temp was about 140, so I raised the temp control to 240-250 (raising the temp was not my plan, but I wanted to get it done by lunch, as I had people coming over). When the internal temp hit 160 (about 11:00), I took it off and wrapped in foil, then put it back on and raised the temp to 300. Around 12:30 the internal temp hit 182 or so, I took it off, let set for 30 min, then ate.
I have a few questions that I hope you guys can help with.
What should I have dont to make it more tender, assuming time was not a factor? I could have started earlier for sure.
Also, after the internal temp hits 160-170, and I wrap in foil, what temp should I set the control to in order to get the meat to reach 190ish? And will that make it more tender?
I'm new to smoking, so my feelings will definitely not be hurt, ha! So fire away!