Hi everyone from Parkland area of Saskatchewan. I am smoking a 17 lb outside round roast on Saturday for a friends surprise 65th birthday party.Not my choice but that what his Mrs. dropped off.
1/ Should i cut roast in half or 3 for smoking as i am afraid rack may not hold roast and will it affect cook time.
2/ Should i wrap it in foil after it comes out of stall
3/What internal temp should i reach to get a medium doneness that will allow me to slice it without it falling apart.
4/ Any other tips to keep this roast moist it has some marbling as much as a round roast can have but i worry it will dry out.
5/ what kind of flavor pucks would you recommend
6/ what temperature should a guy use. i have lots of time meal to be served in evening
I will be using my 6 rack digital with 2- 500 watt heating tubes and using my new Aubirn PID for the 1st time
Thanks for any advice any one can give.
Hi. No need to post the same question multiple times in different threads. You received several replies in your other thread. ;)
smoking a round roast (http://forum.bradleysmoker.com/index.php?topic=37613.msg424494#msg424494)