My wife surprised me last night with a stuffed meatloaf wrapped in bacon. Wow! I can imagine if it had also been smoked but it was done in the oven. She also suggested since Randal's has Briskets and Ribs on sale for the Super Bowl I need to stock up the freezer!
Will not see Super Bowl as I am a member of a Ghost Hunting Team and we have one of my favorite locations scheduled for the weekend.
I smoked a 5.5 lb Shoulder Roast last weekend and it came out OK. Tried using the Amazen but it quickly went out on me so I switched to Apple chips. I was running 225 degrees and it stalled at 147. I had calculated 1.5 hours per pound as a estimate but dinner time came and went. finally kicked it up to 275 and eventually pulled it at 180 degrees. It had good bark and tasted good however was a lot drier than I had anticipated. I think because of the extra hours created by the stall.
Wondering if the stall was caused by evaporation or jus the meat so thick that it was insulating the core from reaching the desired 195?
Did not use water.
It's all still a learning experience for me.