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In Reply to: 1st time smoking meat posted by Rob on May 09, 2008 at 22:12:25:
You need to roast it, same time and temp as in the oven. I've never done one that big, so I can't tell you how long on yours, but I often cook smaller roasts at 325º. I use a digital meat thermometer with a cabled probe to monitor the meats' internal temp, and typically take it out of the cooker at 145º, let it rest an hour wrapped in foil, then carve. It's bloody enough for the carnivores in my family.
You can toss a couple chunks of wood on top of the charcoal in your smoker for a great flavor. A rub of salt, pepper, garlic, and rosemary will be good, too.
What we usually cook here is barbecue, a tough, fatty piece of meat cooked at low temperatures for long periods in wood smoke until it becomes melt in your mouth delicious.