Originally Posted by Puppyboy
So how did it turn out?
Got a roast marinating in the fridge since last night and am gonna smoke it this afternoon.
Was gonna smoke it to about 135* then cooler for an hour. After a night in the fridge I was gonna slice her up for sammies. Better yet, an open roast beef sammie with mashed taters & gravy. Great, now I'll really hungry.
Sounds about right for a sirloin / tri tip/ round roast, to me. I cook chuck roasts longer, slower, and to a higher temp to allow some of the fat to render.