First Chuck Roast smoke
Well here's my first chuck roasts I smoked up for the Superbowl. Used Plowboys Bovine for the rub then add some Montreal rub just before it went on the WSM. Temp. was 250 for about nine hours ,then rested in a cooler for 2.5 hour. Sorry I didn't get any pictures of the shredded beef. Oh, the roasts were eight .
and five pounds. Thanks to Colonel00 for the idea. He had pron from a throw down awhile back that I managed to find.
22.5" WSM, 18" WSM, 22.5 Blue Weber OTG, 22.5" Weber OTS, Weber BabyQ
Last edited by LittleHill Smoke; 02-05-2013 at 02:06 PM..