Well I started a post already but cannot find it.....gone without a trace and I wanted to thank everybody for the suggestions, advice, and general helping hands that were extended.
Started abit late Saturday (2pm) with a 5lb chuck roast and by 9:30 ready to shred and boy did it. General thought was 225-250F Pit temp w/ oak & hickory wood, foiled at internal of 160 and pulled at about 208F internal. Todd's rub, no injection, laid on a bed of veg for the foil with guiness/beef broth as the braising liquid.
Some moist ass beef, not crazy about the rub but the flavor was there and some abt's as an appetizer.
Thanks for looking and sorry about the finished product pic, can't really tell but it was juicy and had a nice smoke ring!
04-01-2013 01:00 PM
04-01-2013 01:47 PM
04-01-2013 02:19 PM
Thanks for the great infomation on Chuck Roasts!! Looks tasty!!!:thumb: