Hello,

I have about 10 lbs. of pot roast and I was thinking of smoking it,
has anybody done that and how was it? I figured I would cook as if it
was brisket.

Ted

It probably doesn't have enough fat to keep it moist. Try smoking at 250°
to an internal temp of 130° (rather than the 190° when brisket gets tender).
Slice thinly across the grain.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Ted" wrote in message
om...
Hello,

I have about 10 lbs. of pot roast and I was thinking of smoking it,
has anybody done that and how was it? I figured I would cook as if it
was brisket.

Ted

I do chuck on the smoker all the time since I can't seem to find decent
brisket. I do it at 225-250 for about 6 hours for 4.5 lbs to a temp of 170
with a rub after brining. It comes out very well.

"Ted" wrote in message
om...
Hello,

I have about 10 lbs. of pot roast and I was thinking of smoking it,
has anybody done that and how was it? I figured I would cook as if it
was brisket.

Ted