|
Manson IA | Are you wanting to pull it or slice it?
Pulling will take a long time. Slicing it, it will not take as long as pork. Chuck roasts I will throw on and cook longer so they fall apart and the fat and gristle break down so it's easy to pull. I will foil them after about 3 or 4 hours. Then take them up to about 190-200 deg. internal temp. A sirloin tip roast I will cook only to about 135 or so internal temp then take it off and wrap it in foil for a bit and then slice and eat. Basically like a steak... | |
|
Smokeing a beef roast.
