Can't give you an IT, I pull them when they're probe tender just like I would a Brisket. I would also encourage you to wrap them when you get the bark/color you're are looking for.
And what the heck is all that white stuff on the ground. :shocked:
I like taking mine to about 165 and then put in a pan raised on aluminum foil balls Put beer, sliced peppers and onions in the pan cover with foil and continue the cook till tender Shred the beef and put back on the grill uncovered and cook till fluid reduced Eat on a roll and enjoy You should have no problems cooking in the snow- actually it is fun
Relief from all that heat.And what the heck is all that white stuff on the ground. :shocked:
Here is what I do:
Smoke at 275-325 for ~3 hours. When the IT hits ~140, wrap in a pan with a can of beef broth. Cook ~ 3 more hours to an IT of 210+. It will be fork tender at this point where you can pull it like pulled pork. Take off pit and rest it. Pour all of the juice in a fat separator. Then pull the chuck roast for pulled beef sandwiches. Pour the separated juices over the pulled beef.
Make Horseradish Cream Sauce. Beaver brand is excellent.
Mix a 4 oz bottle of Beaver Brand Deli Horseradish Sauce with 8 oz of mayo.
Make some caramelized onions.
Put pulled beef, bbq sauce of your choice, horseradish sauce, and caramelized onions on a bun.
Excellent.
Maybe he'll do a video pulling thst wsm all over dat yard?
Too cold for the LSG?
Spoken like a true Pennsylvanian. :grin:I like taking mine to about 165 and then put in a pan raised on aluminum foil balls Put beer, sliced peppers and onions in the pan cover with foil and continue the cook till tender Shred the beef and put back on the grill uncovered and cook till fluid reduced Eat on a roll and enjoy You should have no problems cooking in the snow- actually it is fun
It's 15 degrees here, wind 1 mph, but no snow. Temperature management for a chuck roast would be simple.Spoken like a true Pennsylvanian. :grin: