June 23, 2016
Mary had about a 3 lb. beef roast with salt and pepper in the refer and we decided to smoke it this evening and re-warm or finish tomorrow evening. Preheated the MES to 250.
7:00 pm – Put the roast on a shallow aluminum pan and into the smoker with pecan in the MES chip pan and hickory in the AMZNTS maybe half filled and leveled.
Checked it often and relit the TS once. Had a very light smoke. The hickory smelled almost pungent.
10:00 pm – Removed from smoker and IT ranged from 155-165.