Slow roast experiment results

[Guest guest]

So, Heidi,

I want to try this. How long did the roast take at 250?

Connie H.

>

>

>

> OK, I put a mess of meat out in the water smoker

> today (a couple of roasts, one being a cheap Costco

> chuck roast, a lamb roast, a couple of chickens and innards,

> some ribs) and cooked them at 250 until rare on the meat

> and 140 on the chicken.

>

> And : you are correct! That is THE WAY TO GO

> for meat (at least in the smoker)! The chicken hearts were

melt-in-your-mouth

> tender, and even the cheap Costco chuck was rather

> nice. It had that " prime rib " ish thing going for it (though

> obviously it wasn't that cut of meat at all).

>

> The chicken was juicy as anything, and tender too.

> Haven't tried all the others yet.

>

> I'm not sure how one would do this for *steak*

> (as you suggested for buffalo: just stick it in the

> oven?) but it's decidedly EASY. Didn't take as long

> as I figured it would either. And of course it's very NT

> because at 250 you wouldn't get a lot of carcinogens

> forming.

>

> -- Heidi Jean