- Dec 28, 2010
- 16
- 10
.... the other night and it was delicious!!! Only problem was, a 3 pound roast didn't last very long with 5 adults and 2 kids eating it. Sorry, no Q View as I haven't figured that part out yet. Still trying to learn to cook. :D
Anyways, I took the roast and rubbed mustard over it, then coated it with Head Country Seasoning. Then threw it on the off-set smoker. About every hour I sprayed it with apple juice. It wasn't hard keeping the temp at 225, but it took forever for that roast to cook. Outside temp was in the low 50s and I was using whole hickory logs, and it took me 6 hours to get the internal temp to 165 (medium). Anyways, after that I double wrapped it in foil and put it in the oven at a very low temp to rest for 3 hours.
For you pros, should I have moved the roast closer to the heat source to shorten the cooking time? (it was at the far end away from the fire box to prevent burning)
Anyways, I took the roast and rubbed mustard over it, then coated it with Head Country Seasoning. Then threw it on the off-set smoker. About every hour I sprayed it with apple juice. It wasn't hard keeping the temp at 225, but it took forever for that roast to cook. Outside temp was in the low 50s and I was using whole hickory logs, and it took me 6 hours to get the internal temp to 165 (medium). Anyways, after that I double wrapped it in foil and put it in the oven at a very low temp to rest for 3 hours.
For you pros, should I have moved the roast closer to the heat source to shorten the cooking time? (it was at the far end away from the fire box to prevent burning)
