- Dec 31, 2015
- 8
- 11
Hi,
I smoked a chuck roast using a recipe that called for the texas crutch - 2 hours unwrapped followed by the last hour wrapped. It was a fail. The final temp was 190, but the meat was not pull apart tender. It was tougher than I expected it to be.
My WSM was fine and I maintained a good temp, around 240.
What did I do wrong? Is it perhaps the recipe? I made chuck before but using the traditional all day low and slow method - no wrapping - so that's the recipe is the only thing I can point to, unless it was the cut of meat, which I purchased at Costco.
Thoughts?
Thanks.
I smoked a chuck roast using a recipe that called for the texas crutch - 2 hours unwrapped followed by the last hour wrapped. It was a fail. The final temp was 190, but the meat was not pull apart tender. It was tougher than I expected it to be.
My WSM was fine and I maintained a good temp, around 240.
What did I do wrong? Is it perhaps the recipe? I made chuck before but using the traditional all day low and slow method - no wrapping - so that's the recipe is the only thing I can point to, unless it was the cut of meat, which I purchased at Costco.
Thoughts?
Thanks.