Thursday am - coated with oil, rubbed with BBB rub, and put in Cookshack with 2 oz hickory and 4 briquettes kingsford blue charcoal at 9:20 AM. Smoked at 225 until it reached 195 at 7:00 PM
The roast had a very good flavor, but about a third of it was a bit dry even though I only took it up to 195. I think if I'd have left it in until it reached 203 - 205 like I planned, it would have been WAY dry. I'm wondering if wrapping would have helped with the moisture and let me take it up to a higher temp.
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