I have a 3 pound chuck roast going today, 5 hours in the smoker at 225 now foiled in oven with a bit of onions and beef broth. Looking to take it to 205 or so to be able to pull it.
Trying a chucky today
- Thread starter masssmoke
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WaterRat
Master of the Pit
Just be sure to probe that sucker all over. There's usually a section or two that is a bit tougher than the rest and needs more cooking.
Here is the final result. It probed tender all over just over 200. Pulled pretty easy. Good dinner and a ton left over for tacos etc.
- Jan 28, 2019
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WaterRat
Master of the Pit
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