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Hey y'all from Charlotte NC
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I've smoked a few chuck roasts. Generally purchased from the local store. I remove most of the hard fat because it doesn't break down easily. Smoke it until approx. 165 and then wrap with some beef broth until about 198 deg. I agree with HawkerXP. 205 seems a bit high but sometimes the probe test says different
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Greetings and welcome from North Carolina; just up the road a bit from the Mooresville area.
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Welcome to the Pit! When I am going to chop / chunk my chuckie I'll pull a little earlier. 205* is more like pulling temp for pulled beef. Remember probe tender is our goal. Some hunks get there faster then others. Good luck and goood eating! Show us the results!!
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Hey y'all from Charlotte NC
Hi everyone,
I live just outside of Charlotte NC. Cooking with a WSM. Looking forward to joining this community. Planning on smoking a chuck roast today's any tips. I salted it last night around 9pm. Gonna dry rub it an smoke it to 205 then chop and toss in sauce.Tags: None
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