Seasoned a 3 pound chuck tender roast with Tatonka Dust and smoked with whiskey barrel chips with indirect heat at 200º till it reached an internal meat temp of 120º.
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Then gave the roast a good flaming sear to 130º internal meat temp.
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Here is the roast after the sear.
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The roast being sliced...
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Chuck tender roast plated with garlic toast and green beans & taters.
Thanks for looking!
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Then gave the roast a good flaming sear to 130º internal meat temp.
-----
Here is the roast after the sear.
-----
The roast being sliced...
-----
Chuck tender roast plated with garlic toast and green beans & taters.
Thanks for looking!