AzScorpion
Moderator
- First Name
- Dave
- Joined
- Jul 25, 2019
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- 335
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- Location
- Back Home In AZ!
- Vehicle(s)
- 2023 Ford Ranger Tremor
- Occupation
- Retired...Full Time Slacker
- Thread starter
- #751
You can do them a little faster but I like them low and slow for the best flavor and tenderness. I also add a cup of water in the corner of the smoker which helps keep it moist. I'll start it around 10pm at 180 degrees then when the internal temp reaches 180 degrees (usually around 10 am) I'll bump the temp up to 250 and then wrap the roast in butchers paper to seal in the juices. I pull it off when the internal temps reach 200 (usually 3-4 hours) and let sit on the counter for at least 30 minutes. If you're not ready to eat it yet you can wrap a towel around it and put it in a cooler (I use the oven) for a few hours. It's so tender you can barely pick it up!That looks GOOOOOOD! I don't know if I'll have ever have the patience to do that long of a smoke. Maybe when I'm retired! Coutnry ribs came out darn good, took about 4 1/2 hours.
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