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Old 11-15-2012, 10:54 PM   #4
Full Fledged Farker

Join Date: 12-14-11
Location: Forest Grove, Oregon

When I smoke roasts I bring them up to 200 then wrap them in foil and let it rest with a broth for an hour or more. Similar to brisket. I have had sirloin tips that fell apart and chucks that needed to be cooked longer. I try and rely on the tender probe. Temps do not seem as important anymore. The probe knows!
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