Grabbed a chuck roast which I’d previously split into 2outa the freezer gor a labor day smoke. Marinated overnight with 1/3 Dale’s marinade low sodium 2/3 Pfreim brewing Vienna Lager. Apple wood at 230F with my trusty fireboard-pit viper setup. Looking good so far! 
-
-
Looks good. I need to do a chuck soon. -
Chucks have been my most maddening cooks... with seemingly no difference in technique, sometimes they come out just fantastic, and other times just awful - even with what appear to be identical pieces sourced from the same place at the same time. I don't mind having problems from time to time, it happens - I just want things to behave coherently so I can figure out what the heck is going on!
Good luck, hope these turn out great!Comment
-
Stalled at 158F, looks good, wrapped with a bit of bourbon because, well, bourbon. I’ve never had a fail with chuck, though you’re right, not real consistent. The worst that can happen is it becomes hash…Comment
-
Love Chuckies....nice cookComment
Comment