I am doing a 2 1/2 lb roast this weekend and I am still on the learning curve on smoke times on the Bradley, it is so different than my OSS that I feel like a greenhorn. Any suggestions on smoke time is greatly appreciated. I will be pulling the roast.
I did chicken last week and smoked them for 1 hr 40 min and they came out fantastic, to be honest the Bradley blows away my other smoker for chicken. If I would have smoked them on my OSS for that amount of time it would have tasted like wood.
I hate to keep asking everyone for help but a good cut of meat is a terrible thing to waste.....
No harm in asking for help, typically I smoke for approx half the estimated cooking time which can sometimes be a little tricky to gauge. Maybe 2-2:20 hours of smoke, others may chime in with their thoughts also. Certainly for large cuts of meat that can take 8-16 hours like brisket for example you wouldn't need to smoke for more than 4-5 hours.
Thanks,I smoked longer than I should have I think, its foiled and back in the smoker. Shooting for 180 IT and let rest in cooler for a couple hours when it comes off. I smoked it for almost 4 hours, hope it dont taste like wood.
I have done 4 hours of smoke before and I didn't mind it at all but that's me, I like lots of smoke. It should be just fine. Your 2 1/2 lb roast really should not take very long at all depending on your smoker temp.
I foiled at 160, took it off the smoker at 190, rested it for 2 hours in cooler. It pulled fairly easily and it did not taste bad at all with 4 hours of smoke. I sauteed a sweet onion and portabello mushrooms and garlic and mixed it all together for pulled sandwiches. From start to finish it was 10 hours.
Sounds like you have yourself a really nice meal coming your way. Just remember It did not happen if you don't show pictures :P :P (https://lh5.googleusercontent.com/-OVJD63tTB3k/UOmci4DU-NI/AAAAAAAAErY/NdxGRR8ANE8/s36/1968lol.gif)
(https://lh3.googleusercontent.com/-FBZ3ufB8rzs/TxcPnP7HWvI/AAAAAAAAB1Q/VjVwfGPjiV0/s392/useless.gif)