Another Chuck Roast In The Smoker

[Bearcarver]

Beautiful Bark !!

Very Nice Job!!

BTW: If there's any chance at all of slicing, use your electric knife----No pressure needed.

Bear

 

[b-one]

Wow that bark would make a tree jealous!

 

[shelton573]

I did not foil them until AFTER I took them out of the smoker.  I did plan to foil when IT reached 165, but a couple of folks here talked me out of it.  I'm glad I left the foil off until after it finished smoking.  The bark is amazing!  The flavor is amazing!  I can hardly wait for my guests to give it a try, with or without sauce.

Thanks for the info! It looks AWESOME by the way!

Shelton

 

[jwgordon]

Hey there!  I'm also a newbie.  Would you mind to share the ratios you used in your rub - how much pepper, garlic, onion, and rosemary?  These look and sound amazing!  Thanks!

 

[azsmokermark]

 
Hey there!  I'm also a newbie.  Would you mind to share the ratios you used in your rub - how much pepper, garlic, onion, and rosemary?  These look and sound amazing!  Thanks!

Real simple, I found it on the internet.  It is equal parts of fine ground black pepper, onion powder, garlic powder, salt, and rosemary.  I used 2 TBS of each. I ground freshly ground rosemary in a spare coffee grinder.

 

[jwgordon]

Thank you!!