Smoker already going...What else to smoke? Qview

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

thepackerbacker

Smoke Blower
Original poster
Sep 24, 2013
98
12
Appleton, Wisconsin
Smoked a brisket, didn't have the heart to shut down the smoker as it was humming along quite nicely this morning when I pulled the brisket.

Ran to the store and and picked up a spoon toast that the pitcher had already marinaded. Figured it saved me a step.

Got it in at the same 225 temp.

Question is, how long do I cool? Needs to be ready to eat in 8 hours. Do I bring it to 125 and wrap letting it come up to 135 ish for what I hope is medium rare?

Or do I cook the crap out of it so it "falls apart"? Or is that even possible with a roast?
sutu8e2u.jpg
 
I looked up a spoon roast and it is a top sirloin.  Go with the lower finishing temp.  I'd take it to 130 IT but that's personal preference.  At 225-250F it should be ready to pull off the smoker in two to four hours depending on the size.  It looks like about a 3 lb'er based upon the size of the roast compared to the probe, so closer to two.
 
Ok, done already. Guess I'm heading back to the store for more meat!!! Just can't stop, I'm addicted and it would be such a shame to kill the beautiful smoke coming from the AMNPS. It's wrapped and in the cooler with the brisket.
3aquzazy.jpg
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky