jgarofalo
Knows what a fatty is.
Cooking low and slow in the char broil double chef. Should I use a water pan or would dry heat be better? Using a dry rub and plan to keep the smoker @ 250-275.
Thanks
Thanks
First chuckie. Water or no water pan?
- Thread starter jgarofalo
- Start date
seattlepitboss
is one Smokin' Farker
I do my chuck roasts in the Bandera, and I invariably use water in the water pan. One thing about chuck, you want it moist -- it can dry out otherwise even with its fat content.
jgarofalo
Knows what a fatty is.
I've never cooked without the water pan and everything has been awesome so far. I guess I shouldn't change now 
I just want to make sure I get some good bark on there.
I just want to make sure I get some good bark on there.seattlepitboss
is one Smokin' Farker
I buy whole chuck rolls (about 25 pounds) and cut them into 4 roasts, each a bit over 6 pounds. When I cook these with 6 pound pork shoulder roasts, the pork cooks quicker than the chuck roast. I find I have to take chuck roast to an internal temp of over 200F to get it soft enough to pull. I allow 9 hours now, sometimes it takes less. But it's soooo worth it!!
jgarofalo
Knows what a fatty is.
This guy is 4 lbs. I was thinking 5 hours with a leway of 2 hours in case it takes longer.
