Smoking a roast

[Russ]

I have an "angus beef tip roast with cap off" sitting in the fridge. I was going to crock pot it for 8 hours, but started wondering what it would be like to smoke it. Doesn't look to be a lot of fat marbling, so I'm guessing the verdict is it will be too dry. True?

 

[Jim Minion]

There should be enough fat in the meat to allow to you smoke it. Try mopping for flavor during the cook but take it off when the internal temp reaches 125? and let it set for 1/2 to 1 hour before carving. The center will be rare- med rare, the outside will be close to med.
Jim

 

[Doug D]

Not necessarily. I did a chuck roast as an experiment on my ECB, back in the pre-WSM days, and it was pretty good-- better than if I had done it in the oven. (And a crock pot won't give you anything in the way of smoke flavoring.)