Smoking a roast

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Original poster
Jun 12, 2006
I've seen on here a couple of times where someone smoked a roast.
I'm going to try that this weekend , but I was wondering what internal
temp. to take it to before I take it out of the smoker. Thanks for any advice. I hope everyone has a safe and enjoyable holiday.
yo buddy dude,
glad yo meet you!
tue. i smoked 2 chuck roasts.
they were about 4 lb each.
i rubbed with greek seasoning.
smoker was 210 to 225F.

after 3 1/2 hrs i tin foiled.
took 6 hrs to get meat temp to 160 F.

you must let cool or rest for at least 2 hrs.

i was happy with results---but--
next time i think i will take internal meat temp to 170 F.
[all fat was not rendered.]

at about 15 minutes cooling my honey had to take a bite.
meat lost a lot of juice---so let it cool
Internal temps would be similar to what you would do if you roasted in an oven. Depends on your personal preferences. I would probably go for about 155F and then foil, wrap with towels and rest in an insulated cooler for at least an hour.

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