irishboy209
Full Fledged Farker
- Joined
- Nov 11, 2016
- Location
- California
Ran a chuck roast on my pellet grill
210° for 1 hour
230° for 1 hour
250° for 1 hour
Then I ran it at 270 for the rest of the time.
She was rubbed down with better than beef bouillon has a binder than seasoned with meat church holy cow
I spritzed it every hour with just water when the edges looked a little on the dry side
Then when they got the color I liked in the bark was set I made a foil boat and then enclosed it with butcher paper this method worked out really good I also put some tallow rendering on top
I pulled it around 193I didn't want it fall apart but a little tug and it turned out absolutely perfect extremely juicy with a very nice texture
I also made a little video for my own documentations I tried to keep track of my cooks this way but if you want to take a look feel free
https://youtu.be/NPEcOcgdRpA
210° for 1 hour
230° for 1 hour
250° for 1 hour
Then I ran it at 270 for the rest of the time.
She was rubbed down with better than beef bouillon has a binder than seasoned with meat church holy cow
I spritzed it every hour with just water when the edges looked a little on the dry side
Then when they got the color I liked in the bark was set I made a foil boat and then enclosed it with butcher paper this method worked out really good I also put some tallow rendering on top
I pulled it around 193I didn't want it fall apart but a little tug and it turned out absolutely perfect extremely juicy with a very nice texture
I also made a little video for my own documentations I tried to keep track of my cooks this way but if you want to take a look feel free
https://youtu.be/NPEcOcgdRpA