View Single Post
Old 11-15-2012, 10:54 PM   #4
buffalotom
Full Fledged Farker

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

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!
buffalotom is offline   Reply With Quote