One of the best things we do here is smoking roasts. They come out just wonderful, and you can cut them with a fork if you do them right. We start out rubbing them pretty much the way we rub butts and shoulders only leave out the brown sugar. We like beef a little more savory. I rubbed this one...
Well everyone has an opinion and that guy had his. I don't share it though. I don't believe it continues to take smoke I just think it gets acidic and dry after too long unwrapped and I like it better that way. He obviously does not and thats ok, we all come from different points of view though...
It's only going to take smoke for about three hours. If you leave it unwrapped, it will just dry out in my opinion. I wrap at 165 and cook to about 205. Too much smoke is more of a hazard than too little I think.
Read about it, wondered about it, thought it might be good. Man did I underestimate that! It is spectacular. Mixed the following pretty standard meatloaf recipe:
3lbs of 80-20 Hamburger
cup and a half of bread crumbs
table spoon of salt
table spoon of pepper
one green pepper diced...