Happy Saturday group!
Well the weather has FINALLY broke (and chaos at work has died down... ) so its time to fire up the smoker for my third time. :)
Looking at a 4lb chuck roast -
Well the weather has FINALLY broke (and chaos at work has died down... ) so its time to fire up the smoker for my third time. :)
Looking at a 4lb chuck roast -
- Hickory/Cherry wood mix
- To be Sliced, not pulled
- rub of mustard, with ground black pepper, onion powder, salt, paprika and garlic powder.
- pull about 160F, wrap in foil and place in foil tray with vegetables/juice until IT hits 205.
- Am I reading correctly that cook time could be even 11 hours??
- Foil vs not foil - your thoughts? From what I've read, foil makes it tender (and less smoke) while not foiling gives it bark