first time smoking pot roast

[erniejade]

I am a newer at smoking ( 3rd time) and had 2 3lb. Pot roast laying around. Brined both with worcestershire sauce and used Jeffs rub. the kids wanted it pulled so I did a lot of research on this site ( thank everyone who contributed on this site so people like me can learn) and brbrought it up to 195. I have a master built 30" vertical gas and used hickory. At 155 they stalled so I put them in a roaster and covered them with foil and back in the smoker to finish cooking. Ran them at 220-225 almost the entire time.

The bottom one came out great. Moist, fall apart without even trying to cut. The top one however came out a bit tough and dryer. It suprised me the top one would be dry an tough since i figured the bottom would have been slightly hotter? I had the wireless thermometer in the top roast.

Any tips for next time?

20160925_180454.jpg

• erniejade
• Sep 25, 2016

 

[erniejade]

The pic above is the bottom one.

Here is the top one. I had more juice but while walking in, I got tripped and almost dropped it. Saved the meat though!!

20160925_180500.jpg

• erniejade
• Sep 25, 2016

 

[wailord]

Check the smoked beef brisket's internal temperature every hour after it has been on the smoker for 3 hours. It will most likely take about 4-5 hours, but you are looking for an internal temperature of about 150-155 degrees Farenheit before you can take it off the smoker. Once you take your beef roast off the smoker, wrap it in aluminum foil and let it rest for 20 minutes. Never ever cut into any meat straight off the grill while it is still hot. This 20 minute period will let the meat relax and the juices will redistribute from the center back throughout the entire piece of meat.

 

[SmokinAl]

When you say pot roast, I'm assuming you are talking about a chuck roast.

I like to take mine to about 200-205. It sounds like the top one wasn't done enough.

I use the temp as a guide, then test the meat with a toothpick in several places.

It should go in with little to no resistance, like room temp butter.

Al