[T77911S]

I have done a lot in the past, gave up because I could not be consistent with them, also the meat itself makes a big difference.

just did 2 within the past month. one was the fatty end(do this one) from a meat market. $7 per pound so $60 for the meat,
then did a walmart one ($3lb). not as fatty. I prefer the fat end.

I smoked them for about 3hrs or so then wrapped them in tin foil and in the oven at 350.
the walmart one was maybe a tad tougher but it was still good and I will try another walmart one. I just did a pork butt sunday. 2hrs on the smoker then we put in in the pressure cooker for 1.4hrs. really good. walmart meat too. having that for lunch today.

I have one of the smokers that looks R2D2. it uses charcoal. this time I put the wood in there and let in burn down before putting the meat on.

from now on no more than 2hrs on the smoker.
I have done the very low and slow and I just cant get it the way I want it. usually dry. so I figured since you cook a pot roast at 350, why not smoke it then do it like a roast.

now my brother has one of the electric smokers and he does cook it in there for a long time, I have not had it yet but I hear it is very good.

you need to watch the temp of the meat if you do it slow. the meat will "stall' or stop going up in temp. if it does that then I would wrap it and cook it at a higher temp. search on meat stalling.

I also have a smoker with the fire box on the side and the smoke goes across the meat. not had much luck with that one.
I have had meat from one with the fire box on the side but the meat rack is upright. had some really good ribs from that one.