I just picked up this roast (pic below). I'm thinking I will try my first smoking on the 22-inch redhead this week after Memorial Day. I put it right in the freezer because the date is coming up soon.
What do you suggest for smoking it? I'm thinking snake 2+1 with some apple or hickory chips and a drip pan under the roast. Is there a stall like with brisket? Should it get wrapped at some point? We like medium - well to well done meat so I figure once the internal probe hits about 155 degrees, does this sound about right? What should I aim for the cooking grate temp?
Thank you!