I am doing my first chuck roast today. Planning on foiling at 165 then cooking to 205 for pulling. Also put some ABTs: cream cheese, cheddar cheese, rub, onions, and chives. Have some ribs on as well, plan on doing 3-2-1 method.
Any advice on the chuck roast would be appreciated.
Also I am trying to put some Q-view on this thread, but I am having trouble getting the pictures to show. The thread will only show the link to my photo bucket account. Has anybody else had this problem?
Thanks Bearcarver, pictures below.
Edited by Heavymoose - 7/18/10 at 10:37am