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Unread 02-06-2013, 10:08 PM   #13
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Join Date: 02-28-12
Location: Champaign, IL
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Don't foil to target temp. Pull the foil about 3 to 5 degrees short and put the roast back in the smoker. Don't add fuel to the fire and let the fire burn out with the roast still inside. This is where I let my meat rest. It will stay warm enough in the smoker to rest for a while. I usually glaze my pork shoulder at this time. It makes for a nice sweet and smoky glaze.
Peoria CC 48 Stickburner, Daniel Boone(Green Mountain Grill), Char Broil Gasser, Cast Iron Dutch Oven
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