Roughy 5.5lbs between the two roasts. 225 for roughly 4.5hrs then put them in beef stock for another hour at 250. Wrapped and let them come to temp for about another hour then sliced.
A couple spots were dry and crust could have been better. Overall extremely happy with the smoke ring and flavor.
Gave me good practice for my brisket coming up!
What y’all smoking this weekend??
by cwcontreras