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Unread 01-06-2013, 07:22 PM   #6
Tim Campbell
On the road to being a farker
 
Join Date: 08-12-12
Location: Bristol, CT
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1/2 cup paprika
1/3 cup brown sugar
3 tablespoons garlic powder
3 tablespoons onion powder
2 tablespoons oregano
2 tablespoons salt

I split this in third because of the size of the chuckle. 3 lb roast. Covered in Yellow mustard then rubbed. Wrapped and in the fridge for 12 hours.

275 until it hit 165. In a foil pan and covered until IT 205. Foiled, towel wrapped and in a cooler for two hour rest. Took about 7 hours with the rest.
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WSM 22.5", Little Chief, Weber Spirit 300
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