3.5 lb chuck roast (Dexter), dry brined overnight, then dusted with Peppered Cow rub before cooking.
Cooked at 250F on Santa Maria grill over lump charcoal with some hickory splits off to the sides.
Roast was turned every 30 min, and covered with a dome lid to trap smoke and provide some convective cooking.
After 4 hours IT was 170 and bark looked good, so wrapped with pink butcher paper.
Cooked on grill for another hour, then moved to oven at 275F for final 2 hours.
Probe tender at IT = 202F, removed from oven for 30 min, then back into oven to hold at 170F for 1+ hours.
Cooled slightly before shredding, then mixed with sauce made from drippings.
Mighty fine, with a nice smoky beef flavor.
Thanks for looking.
Cooked at 250F on Santa Maria grill over lump charcoal with some hickory splits off to the sides.
Roast was turned every 30 min, and covered with a dome lid to trap smoke and provide some convective cooking.
After 4 hours IT was 170 and bark looked good, so wrapped with pink butcher paper.
Cooked on grill for another hour, then moved to oven at 275F for final 2 hours.
Probe tender at IT = 202F, removed from oven for 30 min, then back into oven to hold at 170F for 1+ hours.
Cooled slightly before shredding, then mixed with sauce made from drippings.
Mighty fine, with a nice smoky beef flavor.
Thanks for looking.