Recent content by 68whiskey_ribeye

"Honey, you gotta cook the snot out of it." - Haha Thanks for the advice. Yes, I think might try cooking at a higher temp next time. Only trouble I have with cooking to tenderness is having to keep opening the oven and probing, and waiting for it to get back to temp, so that's why I've been...

Hey jcap, 1) No, the first one I just used k salt and black pepper and chili powder. The other ones I used the HEB brand brisket rub, and k salt and pepper. (Might have been too much salt since the seasoning does have salt in it also) I did try to add a lot of the brisket rub because I thought...

Yeah, I have no idea why i said 13lbs. It was close to 2-3 lbs. For the first one, the rub was just ksalt, black pepper and chili powder. Seasoned it right before cooking.

I'm so sorry, guys I had a complete brain fart. I have no idea what I was thinking. All the chucks have been close to 2-3 lbs. I don't know why the heck I was thinking 13. I'll go back and edit the original post

Hi Everyone, I'm new to slow cooking meats, looking for some help. A few weeks ago I was at the store are came across a giant beautiful piece meat for a great price called a chuck roast (about 2lbs). I bought without thinking about how to cook it, got how and googled the best way and found out...