- Aug 26, 2017
- 2
- 10
I just bought a Masterbuilt 30" Electric Smoker and am currently pre-seasoning it. Tomorrow I would like to smoke a 7 pound beef loin-half boneless strip (as it is referred to on the label from my local grocery store) and a 4 pound beef top round roast using mesquite chips. I just need to know what temperature I should set my smoker at and whether I should add water or not. I want to try and get the internal temperature to around 150 degrees so there is still a little pink left in the middle so I know to smoke based on internal temp and not time. Any help would be greatly appreciated and I look forward to using these forums quite often in the near future.
