Chuck roast pulled sammy's
Well, I did my first chuck roast today and it was actually pretty darn good. I just put some spicy montreal seasoning and threw her on the drum at 225 until she hit 160 internal temp and foiled it in a pan with some beef broth and French's Ajus.When it reached 200* internal I took it out and let it rest for an hour and then pulled it for some pretty good eats. Nothing fancy just some deviled egg potato salad on the side and a couple...or 5 beers to go with it.
[FONT=Arial Black]Relaxing...Not Worrying..Having a Homebrew!![/FONT]
[FONT=Arial Black]Oh!! And Smokin Something Too!![/FONT]
[FONT=Arial]Bradley 6 rack digital auto feed smoker [/FONT]
[FONT=Arial]Members Mark Professional SS Gasser[/FONT]
Weber One Touch Silver
The UDS twins