Well, not really .... I've cooked them in the oven plenty. And I smoke my chuck roasts to about 155F, or so, to make chili also. But this is the first time I've smoked one all the way to brisket-esque levels. I'm actually cooking this just like I would a brisket.
It's a 3.25 lb chuck roast. I dry brined it starting at about 2 PM yesterday, went on the WSM at 9 AM this morning. Rub is just granulated garlic and coarse ground black pepper.
It's having a crazy stall .... like the temp hit 170F internal and then went down into the high 150's, now coming back up.
It's a 3.25 lb chuck roast. I dry brined it starting at about 2 PM yesterday, went on the WSM at 9 AM this morning. Rub is just granulated garlic and coarse ground black pepper.
It's having a crazy stall .... like the temp hit 170F internal and then went down into the high 150's, now coming back up.
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