• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Smoking a roast

buddy

StickBurners
240
10
Joined 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.
 

larry maddock

Master of the Pit
OTBS Member
1,070
10
Joined Sep 27, 2005
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
 

meowey

Master of the Pit
OTBS Member
SMF Premier Member
3,277
60
Joined Jul 16, 2006
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.

Meowey
 
Top Bottom