Shaunvdv
Knows what a fatty is.
Everyone decided they didn’t really want turkey so I decided to smoke 2 Chuck roasts. I did one with a salt pepper garlic rub and they other with Lone Star steak rub (recipe provided by Steve Raichlen). I used the Oklahoma Joe smoker with hickory wood. Smoked for 6 hours, then wrapped in butcher paper with butter and continued. Poking for 2 hours. Meat was then rested for about half an hour. It came out really good. Next time I think I will either do an injection or wrap with foil. I feel like it dried out a little.
