Bought a 2.4 pound chuck roast from Aldi's the other day, so since today looked to be a nice day I cranked up the Bradley. Wasn't really expecting much. Wow, was I wrong. Rinsed and dried the chuckie. Rubbed on some grape seed oil and SPOG. Into the smoke at 220* - 230* for about 5 hours. Mesquite and Cherry for about 3 hours. Foiled it at IT of 165* and finished it to IT 185*. Into the cooler for about an hour brought the IT to 189*. Let it cool a bit before I sliced it. I think this was the best meat I've ever tasted (sorry Mom). Tender, juicy and oh, so tasty. This one goes right to the top of my short list. Here are before and after QViews.
