Last weekend I smoked a pork butt and a french potroast. It was windy and even though the thermometer in the smoker was 225 both pieces stalled below 165. The butt was about 3lbs and the beef was close to five. After 12 hours I moved them to the oven to finish. Temps started going up again.
The butt came out perfect, but the beef, although good, tasted a little like jerky. It was tender, but not as juicy as I would have liked. Was this because it was in the smoker too long, because of the wind? Or are fattier pieces of meet better for smoking?
Something else?
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The butt came out perfect, but the beef, although good, tasted a little like jerky. It was tender, but not as juicy as I would have liked. Was this because it was in the smoker too long, because of the wind? Or are fattier pieces of meet better for smoking?
Something else?
Sent from my SCH-I500 using Tapatalk