Has anyone smoked these? I've done them twice now and while they're good they're a little dry. I smoked them for about 3 hours and then wrapped them in butcher paper for another 2 hours until they hit 203. I letg them rest for an hour and they're just a little dry. Any idea on how to make them a little better?
by wolfpack03
3 Comments
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Is this a chuck roast that you cut into strips?
What temp was the smoker set at? What was the internal temp when you wrapped?
I have a hunch as to why it was dry, but don’t want to assume without the grill temp and temp at wrapping.
Increase the temp to 275, smoke 2 hours-ish then wrap