yep, got two chuck roasts on the Hasty-Bake .... Here’s the setup
2 chuck roasts, salted and dry brined for about 3 hours
Rub is 2 parts garlic powder, 1 part black pepper, 1 part chili powder
Hasty-Bake has a big chunk of red oak in the firebox plus 1.5 chimneys unlit charcoal and .5 chimney lit charcoal. Put the unlit charcoal at the door end of the firebox, then the oak, then the lit charcoal.
I put the smoke deflector on the firebox, have the vents about half open, a water pan on top of that, and the chucks cooking at the opposite end of the grill. Grill temp is running about 245’ish.
2 chuck roasts, salted and dry brined for about 3 hours
Rub is 2 parts garlic powder, 1 part black pepper, 1 part chili powder
Hasty-Bake has a big chunk of red oak in the firebox plus 1.5 chimneys unlit charcoal and .5 chimney lit charcoal. Put the unlit charcoal at the door end of the firebox, then the oak, then the lit charcoal.
I put the smoke deflector on the firebox, have the vents about half open, a water pan on top of that, and the chucks cooking at the opposite end of the grill. Grill temp is running about 245’ish.
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