G
Guest
Guest
I smoked a 4lb pork roast with the ribs on in my wsm yesterday. I had planned for 8 hrs. After 6 hrs the internal temp was at 168 and within 15-20 minutes reached 170 and stayed there until the 8 hr mark no matter how much I increased the heat. I decided not to argue and pulled it out and we ate it. It was fantastic and moist and tender. I don't get it. I smoke butts to about 185-190 but this roast wouldn't climb past 170. Any idea out there?