I am trying a beef roast in a verticale square Brinkmann chacoal - stock. I have read to cook to about 130-140, pull it out and wrap in foil, put back in to 160, then pull out and put in cooler wrapped in towels for an hour or two.
OK, have said that. The roast is 4 lbs. and lean and the smoker cooks on the "cooler" side of the temp. range. The only change I have made to the smoker is to replace the coal pan with a "grilling wok" as recommended here.
Any pointers ?
OK, have said that. The roast is 4 lbs. and lean and the smoker cooks on the "cooler" side of the temp. range. The only change I have made to the smoker is to replace the coal pan with a "grilling wok" as recommended here.
Any pointers ?