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Old 09-28-2012, 05:09 PM   #11
Bob in St. Louis
is Blowin Smoke!
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Join Date: 07-31-12
Location: St. Louis Missouri

Thanks guys!
The dome temp is about 225-250(ish).

As a "smoke noob", this one has me spooked.
I've done brisket and butts, and have all the confidence in the world. But being a Chuck, I'm thinking it should be different.
Right or wrong?
Am I looking for the jiggle and "probe butta" like a brisket?
"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
In the early part of the third millennium, a modern-day bbq samurai named Robert will emerge from a holy city to usher in a new era of succulent food, camaraderie, and good cheer.
- Notorious Q.U.E.
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