Getting the timing of a smoke down

[Steve In Pa]

Yesterday I did a roast in my Pit Boss Pro series upright smoker.

After prepping, cooking procedure was 3-4 hours at 250 F until internal temp reached 160 F. Took about 4 hours to get there, so check.
Roast then was wrapped in foil with broth added and back in the smoker.
Recipe called for another 2-3 hours at 300 F to get the internal temp to 200 F.

But for this second phase the roast was at 200 F internal temp in less than an hour, which threw the timing off a bit.

It was about a 3.5 pound beef roast.

It turned out good, but next time I guess I'll set the temp at something less than 300 for the second phase.

Any other suggestion to help with the timing side of things?

 

[GAnewbie]

Timing is tough in bbq since it is done when it is done. Maybe wrap in a towel, and place in a cooler to rest, so it will still be warm when serving.

 

[Steve In Pa]

Timing is tough in bbq since it is done when it is done. Maybe wrap in a towel, and place in a cooler to rest, so it will still be warm when serving.

Ya, good point. I've got a hunch a lot depends on variables like cut of meat, quirks of the smoker, outside temps etc.

 

[Mike From R.I.]

Go by tenderness and temperature and it'll come out good most times.