help with pot roast first

indianaman79

Newbie

Original poster

May 4, 2012

25

13

• Jul 21, 2012

• #1

Can any one give some pointers for a 3.5 lb pot roast? I searched but didn't find anything useful.

 

oldschoolbbq

Legendary Pitmaster

OTBS Member

Jul 16, 2008

9,358

205

NW Ohio - outside Toledo

• Jul 21, 2012

• #2

http://www.smokingmeatforums.com/search.php?search=Potroast

Try some of these...maybe they will help.

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,323

182

SEUSA

• Jul 21, 2012

• #3

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!

 

whistlepig

Smoking Fanatic

Dec 23, 2011

874

452

Preble County, OH

• Jul 21, 2012

• #4

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! 

 

indianaman79

Newbie

Original poster

Thread starter

May 4, 2012

25

13

• Jul 21, 2012

• #5

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 :)

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,323

182

SEUSA

• Jul 21, 2012

• #6

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!

http://www.smokingmeatforums.com/t/124201/smoked-pot-roast

 

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