I tried smoking a two 2.5lbs. chuck roasts and they turned out tender but also a bit dry. I rubbed them the night before with salt, pepper and garlic powder. The smoker was set at 225F and they stalled at 150F internal. I put them in a covered foil fan with 2 cups of beef broth and a few sliced onions then bumped the smoker temp up to 250F. Once they hit 200F internal I removed the pan and let them rest a bit. My plan was to shred them but I ended up slicing them.
This was my first attempt at smoking beef. I've had great success with ribs, poultry, and pork. What did I do wrong?
This was my first attempt at smoking beef. I've had great success with ribs, poultry, and pork. What did I do wrong?