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Yea i just saw a receipe that says for a 4-6 pound roast inject it and then put it in a aluminium cooking tray with broth and allow to smoke for approx 4 to 5 hours then wrap it and let it rest for 20min with a medium cook of 145
So what i have is a blade or chuck roast that will be injected and smoked from what i have read i need to get the internals to 195f at 160 i can wrap the meat in foil until i hit the 195 then do the resting process. My cut of meat is only a small 3.5lbs as im on feeding my small family.
Ill have a tray of either water or beef stock under the grill catching any drippings also
Al's got you covered if it is a leaner roast like a rib roast or anything from the round. If it's a chuck roast then you want to cook it almost like a butt for pulled beef, since it has a lot of fat and connective tissue. i would recommend smoking at whatever temp you like to smoke, wrapping it when it gets to 160-165 with some beef broth or stock in the foil and cooking until an IT somewhere between 205-210 for pulled beef.