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[QUOTE="justme4910, post: 28332, member: 1421"]
well it  came out  burnt lol i  did over  cook  the sirloin tip  and it  was  a  on the dry side and crunchy.but i  do eat  my mistakes  so hopefully I won't  do it again :) it  was  way over  cooked,but it still had  a good taste  to it,I  wouldn't  share  it with company,but  some  BBQ sauce   it  was edible

now  the pork tenderloin  came  out  great as  did  the  ham,the chuck  roast  was  over  cooked  too,but  not as  bad,it is a lot  of  meat Chester,but i  have it in  packs in  the freezer to eat  when I want it

it  is  time  for a  Turkey in a couple  of  weeks and  some sausages  and  more pork tenderloin,I',ve all ready  ate half  of it  and gave some away,so it  is  time  for some  more :)

oh when  the temperature  slowed  down  on smoking  the  beef,I should  have wrapped it in foil  and  then finished cooking it,when  your smoking  something  sometimes it  will hit a wall on  the temp,usually around 140 degrees Fahrenheit,

,that is when I should  have wrapped it in foil and finished cooking  it  to 165 degrees ,it  is called a  Texas crutch,as  to  why it is called that,i  have no idea lol but  that would  have solved  it  being to dry  and burnt

and please post  some pictures of  what ya'll  have  smoked  or grilled,it is  that time  of  year :)
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