- Mar 23, 2016
- 20
- 13
Been cooking at about 225-230 for about 3 hours now. Roast was 2.5lbs. Internal temp is now at 144. Seems a little long but only my second smoke. When do you suggest to foil? About 160-170? Then until an internal temp around 205? Seems like it will take some time. Don't want it to dry out. Any thoughts are appreciated.