Recent content by LoupGarou

POR-15 High Temperature.

I will try the suggestions, focus on probing for tenderness instead of temperature. Smaller sticks.

Actually it was marbled, but I did not tie a string around it to keep it tight and it separated some, this probably hurt the end product. Thanks for the info DougE, so leaner meat should be cooked to a lower temp, got it.

Would it matter if I cooked it at an average of 250deg until internal temp was 205?

No, not at all. Yes, this is a good option.

I am having my meat come out dry and not tender, I am using a new 120 gal offset that I just built. I want to focus on my last cook, chuck roast. 1. Temperature ranged from 220 to 275 (I feal I need to tighten this swing down) 2. Used water pan 3. Wrapped in paper after 3 hours, cooked 3 more...

Check roast came out dry and not tender

Thanks everyone. What forum would be appropriate for advise on cooks that come out sub par?

Hello all, I am glad to find the forum and hope to share ideas with everyone. I am from South Louisiana and have been smoking on a WSM for about 10 years, still learning, consistancey avoids me. I have just built a 120 gal offset smoker and learning how to use it, will soon be posting on a...