Chuck Roast from the freezer. I'm not sure but I could only load 3 pictures. I found a recipe online that uses 1 gallon of water, 1 1/2 cups of salt, 2/3 of a cup of sugar, 2 table spoons of pickling spice, 1 teaspoon of cure 1, and 2 table spoons of garlic. Brine for 12 hours and smoke for 10.
I plan on brining for 36 hours and smoking at 230 until the internal temp hit 165 and then putting it in tinfoil until it hits 205. Sound good?
