- Aug 13, 2010
- 6
- 10
Hello everyone, I am brand new to this forum and am a casual smoker. I have a Brinkmann electric and have smoked beef and chicken for several years now, but only 4-5 times a year. I have smoked chicken breast, tri tip, and pot roast in different combinations. I basically hit it with a rub, put it in a zip loc bag overnight in the fridge, and smoke it for 4 hours using mesquite wood chunks. I am not looking for the fall of the bone texture, which is obvious from my method. The last time I smoked pot roast, I wrapped it in foil while the guests arrived. We got to talking a lot, and ended up slicing the meat after about 2.5 hours resting in the foil. After reading different threads in smoking forums, apprently I did something good by accident. Here is my question, next weekend I am having a lot of folks over for BBQ. I was planning on smoking pot roast and chicken breast on Friday. My thoughts were to wrap the pot roast and chicken in foil after a 4 hour (or more) smoking session, then put the meat in the fridge. On Saturday morning, turn the oven on 200 and put the chicken and beef in there for ?? hours and take out and slice. Please comment on this plan and any suggestions would be appreciated. Mike Daniel