- Aug 31, 2006
I smoked up some turkey wings and a boneless beef roast this weekend. I dry-rubbed the beef about 36 hrs before I started cooking, and the wings right before I started the fire. I smoked them both over oak and pecan until temperature of the beef reached 145....only about 3 hours for everything. I wrapped the beef in foil and placed it inside my lunch cooler for about 3 hours, then moved it to the fridge for later. It was med-rare at that temperature but it kept cooking in the foil and got just as tasty and tender as hell. We ate the turkey wings right away, but saved the roast for the next day. It was just awsome! I also saved the drippings and made au jus for dipping. I'll definitely have to make another one like that (even the mother-in-law had to take some home with her).