I have never smoked a roast before but am thinking about trying a chuck roast. please give me some ideas as to how to prepare the meat. also information on how to spice it and smoke it.
Thanks, It has gotten quite cold here today so I guess that I will only think about smoking for now a look at this forum.
From what I have read (haven't tried myself...yet), you need your smoker at 225F, put a meat thermometer in the middle, when it reaches 165F, wrap it in foil, then the internal temperature has to get to 195F if you are going to slice it, or 205F if you want to pull it...The amount of time depends on the size/density of the meat eg I did a 9lb rump roast, that took the best part of 12 hours... Please, if I am wrong, someone correct me :DJust found your page. Your website is timely for us. We are planning on smoking a four pound boneless beef rib roast on NY Day. We have a homemade rub that we'll use. The butcher tied it with three different strings. I think the strings should stay on until meat is smoked. What temperature should we use and how long should we anticipate the smoking process will take? If it makes any difference, our weather is unseasonably mild (it doesn't even feel like the holidays weather-wise.) I'll check back later for a response. Thanks so much in advance for any guidance.