Smoked a 4 lb. chuck roast and a 2lb. top round for Christmas Eve dinner. Only seasoned with salt, pepper, and garlic powder. Smoked the chuck roast for about 9 hours and the top round for about 2 hours in the WSM. This was my first crutch on the chuck roast, but the natives were restless for food.
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I was hoping the roast would pull, but again, everyone was hungry so I pulled it off the smoker at exactly 195 IT. It didn't, but boy, it was tender and juicy. Tasted like pork ribs without the bones. I sliced both up for sliders and everyone was happy.
Hoping everyone is having a Merry Christmas and safe holiday!
I was hoping the roast would pull, but again, everyone was hungry so I pulled it off the smoker at exactly 195 IT. It didn't, but boy, it was tender and juicy. Tasted like pork ribs without the bones. I sliced both up for sliders and everyone was happy.
Hoping everyone is having a Merry Christmas and safe holiday!
