Hey folks,
After my last post lamenting my chuck woes, I got some really good feedback. The two big ones being wrap it and stop being a ditz and putting my probe on a rack other than the one I'm smoking on. Took those two to heart and make this today.
Chuck roast, dry brined for 24 hours, hit with BBBR, put into the Smoke Vault, smoked for about 5 hours at ~250 till it hit 170 internal, wrapped up in 4 layers of tin foil, put back on, smoked to 200 for another hour or two, pulled and sliced. Glad I went up to 200, definitely better than the last one. Still progress to be made. As always, criticism welcome!
After my last post lamenting my chuck woes, I got some really good feedback. The two big ones being wrap it and stop being a ditz and putting my probe on a rack other than the one I'm smoking on. Took those two to heart and make this today.
Chuck roast, dry brined for 24 hours, hit with BBBR, put into the Smoke Vault, smoked for about 5 hours at ~250 till it hit 170 internal, wrapped up in 4 layers of tin foil, put back on, smoked to 200 for another hour or two, pulled and sliced. Glad I went up to 200, definitely better than the last one. Still progress to be made. As always, criticism welcome!
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