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Smoked beef roast
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<blockquote data-quote="sl1000794" data-source="post: 218847" data-attributes="member: 6974"><p>I guess you should tell us what cut of beef you are smoking. Most cuts of beef tend to dry out above 135-140° internal temperature except for the brisket which needs to be cooked to 180°+. This allows the meat to be subjected to the smoking process for a very long time. I really haven't thought about smoking a cross rib beef roast or another cut of roast beef. I guess that you could just grill a beef roast with some smoke chips in the charcoal just to add some smoke flavor.</p></blockquote><p></p>
[QUOTE="sl1000794, post: 218847, member: 6974"] I guess you should tell us what cut of beef you are smoking. Most cuts of beef tend to dry out above 135-140° internal temperature except for the brisket which needs to be cooked to 180°+. This allows the meat to be subjected to the smoking process for a very long time. I really haven't thought about smoking a cross rib beef roast or another cut of roast beef. I guess that you could just grill a beef roast with some smoke chips in the charcoal just to add some smoke flavor. [/QUOTE]
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