I smoked a Chuck roast Saturday.
Actually 4. LOL
Dry brined over night with Coshire salt and Big Bad Beef Rub.
225° for 5 1/5 hours total cook time. Wrapped in foil at about 156° IT. Pulled it out at 180° IT because I want to slice it. It remained so moist for the whole cook so I didn't have to spritz at all.
It came out amazing.
Actually 4. LOL
Dry brined over night with Coshire salt and Big Bad Beef Rub.
225° for 5 1/5 hours total cook time. Wrapped in foil at about 156° IT. Pulled it out at 180° IT because I want to slice it. It remained so moist for the whole cook so I didn't have to spritz at all.
It came out amazing.