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Smoking a roast

Discussion in 'Beef' started by buddy, Sep 1, 2006.

  1. buddy

    buddy StickBurners

    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.
  2. larry maddock

    larry maddock Master of the Pit OTBS Member

    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
  3. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    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.