Well I'm trying my first Chuckie like I mentioned in one of my posts.
Thank you everybody for your kind words. I was kinda leary of posting here because I didn't think I could measure up to most of the great posts here.
On to the post.. I purchased a Boneless Beef Chuck Shoulder Roast. Just a little under 3 pounds. I'm going to smoke it around 225 degree's.
I seasoned it with Sea Salt, Coarse Black Pepper & Powdered Garlic.
I put it on the smoker about a hour ago so we will see how it turns out. Pics Below..
Phil
Before washing & before adding seasoning.. Good marble..
Of course after seasoning.. Keeping my fingers crossed. I've never cooked one of these before..
Thank you everybody for your kind words. I was kinda leary of posting here because I didn't think I could measure up to most of the great posts here.
On to the post.. I purchased a Boneless Beef Chuck Shoulder Roast. Just a little under 3 pounds. I'm going to smoke it around 225 degree's.
I seasoned it with Sea Salt, Coarse Black Pepper & Powdered Garlic.
I put it on the smoker about a hour ago so we will see how it turns out. Pics Below..
Phil
Before washing & before adding seasoning.. Good marble..
Of course after seasoning.. Keeping my fingers crossed. I've never cooked one of these before..
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