help with chuck
I did a chuck roast on the GOSM today. rubbed night before with Spicewine's heiffer dust. I pulled it at 160 and foiled and added some beef broth to it then back in smoker. I wasnt paying attention to the water pan and it had mostly evaporated causing the temp to spike near the end to almost 300. I pulled it at internal of 200 and coolered for few hours. I was really hoping for "pulled beef", but had to slice. Flavor was great, similar to brisket.
How do i get it to the point where it will pull? more slower cook?
GOSM smoker (gas)
Weber Gasser (2)
I'd rather have a bottle in front of me then a frontal lobotomy
Last edited by boatnut; 01-22-2012 at 10:45 PM..