- Aug 6, 2022
- 2
- 0
Just bought an Oklahome Joe Bandera model to try my hand at smoking. I tried a recipe and technique that I found on the internet for smoking. Turned out tough as boot leather and tasteless. This was a Sirloin steak that I smoked for about 4 hours at 225 deg.
Tried again with a 2 lb rump roast.. smoked for 4 hours at 210 until internal temp reached 155. Lowered smoker temp to 190 for 2 hours. I basted the roast once every hour with the roast sitting in its own juices on a piece of parchment paper. It was really looking tasty... Took it out and let it rest per instructions. Turned out tasteless and tough as boot leather.
What am I doing wrong? I'm wasting money and time.
Tried again with a 2 lb rump roast.. smoked for 4 hours at 210 until internal temp reached 155. Lowered smoker temp to 190 for 2 hours. I basted the roast once every hour with the roast sitting in its own juices on a piece of parchment paper. It was really looking tasty... Took it out and let it rest per instructions. Turned out tasteless and tough as boot leather.
What am I doing wrong? I'm wasting money and time.