buzzaro
01-11-2007, 03:09 PM
Overall grade I would have to give a B.
Upon the many suggestions that my original target temp of 185 was too high I decided to take it out at 170. I am glad that I did as the thinner parts of the meat are definatly heading towards dry. Not quite jerky but definately needs sauce. The majority of roast though turned out quite nice, very tender and moist, good with or without sauce. The smoke flavor was there but not overpowering to make it bitter. The next one I think Ill prolly take out at 160 or 165. Im pretty happy with my first attempt and will certainly be doing this again.
Upon the many suggestions that my original target temp of 185 was too high I decided to take it out at 170. I am glad that I did as the thinner parts of the meat are definatly heading towards dry. Not quite jerky but definately needs sauce. The majority of roast though turned out quite nice, very tender and moist, good with or without sauce. The smoke flavor was there but not overpowering to make it bitter. The next one I think Ill prolly take out at 160 or 165. Im pretty happy with my first attempt and will certainly be doing this again.