Posted 5/20/2024 14:37 (#10745787 - in reply to #10745765) Subject: RE: Smoking beef
Interesting, guess I've been doing it for years and haven't run into any issues yet. This particular cook, I take the meat to 160 internal temperature, throw it in on the veggies, cover and take to an internal temperature to around 200-205. Pull the roasts then back on until the liquid reduces. If 200+ doesn't kill the bugs, not sure what will.
Smoking beef
