Afternoon all! Went to pick up some steaks during my lunch hour for this weekend with the in laws at the beach house. Grocer had a new line on sale of pre seasoned bourbon and brown sugar chuck roasts and I decided that I would give it a shot. This thing is small though, 1.88 pounds.
Next kicker... will have to use my father in laws Wilmington Grill that'll hold solid at 250 with no issues. Soaking chips to get some smoke rolling. I have read where some have smoked until 165 then place in pan with Coke and foil, then back to grate until 205. Would this work for something this small?
I have never messed with a chuck before so looking for some tips on timing for something this small. I figure we'll pull it and make tacos for lunch one day potentially.
Thanks in advance all!
Next kicker... will have to use my father in laws Wilmington Grill that'll hold solid at 250 with no issues. Soaking chips to get some smoke rolling. I have read where some have smoked until 165 then place in pan with Coke and foil, then back to grate until 205. Would this work for something this small?
I have never messed with a chuck before so looking for some tips on timing for something this small. I figure we'll pull it and make tacos for lunch one day potentially.
Thanks in advance all!