I'm smoking a 3 lb chuck today, for dinner tonight, having a little get together with friends. according to my notes, the last one I cooked took 11 hours, because of a long stall, and we finally ate when it hit 198 internal.
Today, its at 185, six hours in! Hardly any stall. I was going to slice it like brisket. Should I wrap in butcher paper and stash in the oven at 170 degrees until the guests arrive? Should I let it roll until it hits 200 internal, wrap it and stick in a cooler? if anyone is on today with advice, that would be great😂😂
Or, it'll just be another experiment😂😂😂
Thanks,
Jeff
Today, its at 185, six hours in! Hardly any stall. I was going to slice it like brisket. Should I wrap in butcher paper and stash in the oven at 170 degrees until the guests arrive? Should I let it roll until it hits 200 internal, wrap it and stick in a cooler? if anyone is on today with advice, that would be great😂😂
Or, it'll just be another experiment😂😂😂
Thanks,
Jeff
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