I like doing these smaller roasts but normally end up slicing them. Yours looks great BTW. ;) What I have started doing is foiling them earlier 140 - 145 internal then I run the pit temp at 210-220 area and give it time to break down. The tip roast I did pulled nicely and was very lean but it was 10 lbs and took 18 hrs. I try to keep the smaller ones from cooking too fast.
post #21 of 22
9/21/08 at 2:14pm