Well, this turned out amazing. Grabbed a 2.5 chuck roast "steak" at my local grocery and decided it was time to kick up my Smokin’ game another level.
Basically prepped it like a brisket. Was out of my homemade "Meathead" rubs, so decided to try a local Quebec rub dude.
The Apollo was rock steady at around 250 for the entire cook. About 5 hours in the pit and then foiled for 1.5 hours. Faux cambro for the rest. The BBQ Quebec Bourbon chunks were amazing.
Long story short: my family flipped out at how good this turned out. And I got teary eyes at the smoke ring. My Meathead "Texas Juice" was splattered on top, and I think my wife will actually let me upgrade smoker next year after cleaning off her plate!!!
Sorry for my thumb in the pic. I am not a pic wiz yet!
quick edit. Added a pic of the cut right after unpacking and before the dry brining.
Basically prepped it like a brisket. Was out of my homemade "Meathead" rubs, so decided to try a local Quebec rub dude.
The Apollo was rock steady at around 250 for the entire cook. About 5 hours in the pit and then foiled for 1.5 hours. Faux cambro for the rest. The BBQ Quebec Bourbon chunks were amazing.
Long story short: my family flipped out at how good this turned out. And I got teary eyes at the smoke ring. My Meathead "Texas Juice" was splattered on top, and I think my wife will actually let me upgrade smoker next year after cleaning off her plate!!!
Sorry for my thumb in the pic. I am not a pic wiz yet!
quick edit. Added a pic of the cut right after unpacking and before the dry brining.
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