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I did an antelope roast last night and no the smoke doesn't reach the meat. I was thinking about double smoking it starting with the meat, and then wrapping with bacon and smoking it again then just wait for it to come up to temp. no need to wrap in foil that way. I brought mine up to an internal temp of 144 and it was perfect, almost a pale white on the inside. this morning it was fairly pink what was left. I threw it in the crockpot on low so this evening it will pull apart nicely and we'll do fajitas. yum yum!