chihuachsund
Knows what a fatty is.
Tried a chuckie on the wsm, followed what I thought was conventional wisdom, smoke at 225-230 to internal temp of 160, then covered and braised it. I got the internal temp up to 195, but it doesn't feel like it is getting loose at all. It's a small roast, just under 3 pounds, and maybe 2 inches thick. Could that be my downfall?
:sad:
:sad: