- Joined Apr 23, 2021
Hi guys, I have a 5.5lb chuck roast I'm gonna smoke tomorrow. Doing a dry brine tonight gonna take it up between 205°-210°. Gonna wrap it at about 160°. I have apple, cherry, hickory, and a bourbon barrel to smoke with, I think I'm leaning towards hickory. I'm gonna pull half of it and cut steaks on the other half. Thoughts or tips? Pics to come.