I have beef roast (Chuck roast) sitting in my freezer that I am thinking about smoking this weekend. Has anybody ever smoked a roast to midrare, about 150 degrees? I will be slicing it, but I don't know if it would be too tough or not. I was thinking wraping in foil around 100 degrees then pulling off the smoker around 140 and putting it in a cooler with towels for a while.
post #1 of 14
4/14/10 at 4:06pm