Hey folks, today I am smoking up this gorgeous chuck roast from Click Akaushi. I'm hoping to redeem myself from the epic disaster of my first "grudge match" cook, with chucks from Wild Fork and our local Wegmans up for comparison, both of which came out dry, tough, and nearly inedible. Hoping for a much better outcome today!
I suppose I could have waited until afterwards before posting the results, but instead I'm lettin' it all hang out in real time, so if I fail again, there will be noplace to hide. Tune in during the day and find out...!
The cut is 4.3lb/2kg, dry brined overnight w/coarse kosher salt, rubbed with Mrs. O'Leary's Cow before going in the Pit Boss Copperhead on the low-T "SMOKE" setting (~120F/49C) for the first 45 minutes, then set it to 250F/121C for the rest of the run. Here it is rubbed up and just put in the smoker, then after that "smoke" step.
Wish me luck!!
I suppose I could have waited until afterwards before posting the results, but instead I'm lettin' it all hang out in real time, so if I fail again, there will be noplace to hide. Tune in during the day and find out...!
The cut is 4.3lb/2kg, dry brined overnight w/coarse kosher salt, rubbed with Mrs. O'Leary's Cow before going in the Pit Boss Copperhead on the low-T "SMOKE" setting (~120F/49C) for the first 45 minutes, then set it to 250F/121C for the rest of the run. Here it is rubbed up and just put in the smoker, then after that "smoke" step.
Wish me luck!!
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