The BBQ BRETHREN FORUMS. - View Single Post

The_Kapn · 03-02-2007, 08:36 PM

Mike,
I hate "evaluating" pics, but that looks really "lean and dry".
Not sure why.
The cook profile you listed should have worked fine.
Maybe a little longer to "pull", but really close.

Did that chuck roast have plenty of fat to start with?????
Or was it trimmed heavily???

I do not know what happened to the moisture and tenderness--should have been a lot better.
Try again-- maybe.

TIM

03-02-2007, 08:36 PM	#6
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Mike, I hate "evaluating" pics, but that looks really "lean and dry". Not sure why. The cook profile you listed should have worked fine. Maybe a little longer to "pull", but really close. Did that chuck roast have plenty of fat to start with????? Or was it trimmed heavily??? I do not know what happened to the moisture and tenderness--should have been a lot better. Try again-- maybe. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.