It stalled at about 149 for about 40 minutes then went up to 160 and I stuck it in a pan and covered in foil and then took it up to 190. Took it out to rest for a obols hours.
When I unwrapped it it smelled awesome and was surrounded by juices!
I haven't sliced it yet, it's been in the fridge...
Thanks for the tips. So I guess I'll pull it at 190 IT. It's currently at 141 but I'm having a hard time keeping the grill temp below 250. Right now it's at 330!
I just opened the smoker box lid to bring it down. Is the high temp for a short period gonna ruin it?
Total newbie here. This will be my first real post. I just put a 3lb chuck roast in my Oklahoma Joe Longhorn combo grill. I'm using mesquite hardwood limp charcoal and mesquite wood chips for the smoke.
Here's the rub recipe I used (give or take):
3 tbs. cracked black pepper
2 tbs. salt
Hi Everyone, I've been looking around the site for the past few weeks, learning and seeing what everyone has made and decided it was time to dive in and join!
I live in Southern California and never smoked meat in my life. About a month ago I bought half a cow and decided I probably needed...