Been cooking a lot of Chuck Roast lately. Trying different rubs, cook temps, Internal temps, wrapping or not, panning with veggies. Do this time I did a 4 day dry brine with salt only. Took it out of the fridge and it looked like red leather and was VERY dry. So needless to say I didn’t have high hopes for this one.
it’s been so darn hot and humid here I didn’t feel like getting the kettle going so I used my gas smoke vault.
I gave the chuckie a little spritz with water, added some BBBR and used some pecan wood for the smoke. Ran a tad hotter than I wanted at 240. Hit an IT of 175 and did a double foil wrap with a touch of beef broth. After a total of 7 hours it was 203 and very tender so she was pulled and wrapped in towels for 3 hours. Man what a tasty piece of beef!!!! This is my lunch for the next couple days.
Yep she’s really dry...Ha.
Look at that juice!!
it’s been so darn hot and humid here I didn’t feel like getting the kettle going so I used my gas smoke vault.
I gave the chuckie a little spritz with water, added some BBBR and used some pecan wood for the smoke. Ran a tad hotter than I wanted at 240. Hit an IT of 175 and did a double foil wrap with a touch of beef broth. After a total of 7 hours it was 203 and very tender so she was pulled and wrapped in towels for 3 hours. Man what a tasty piece of beef!!!! This is my lunch for the next couple days.
Yep she’s really dry...Ha.
Look at that juice!!
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