BTW, last tip came off the smoker at about 1:30 am. Maverick told me that the shelf the roast was sitting on was at 238 degrees.
I know the chamber temp dropped when I loaded everything up......
And I know that it took quite some time for chamber temp to come back up.....
And I know that meats on the lower shelves acted as a heat baffle before they were removed....
But 5 1/2 hours for a little 4 lb sirloin tip roast that was about 4 1/2 inches thick ?
This one has me flummoxed and confused.
I know the chamber temp dropped when I loaded everything up......
And I know that it took quite some time for chamber temp to come back up.....
And I know that meats on the lower shelves acted as a heat baffle before they were removed....
But 5 1/2 hours for a little 4 lb sirloin tip roast that was about 4 1/2 inches thick ?
This one has me flummoxed and confused.