First time doing a chuck roast. Seasoned with SPG then sat in the fridge overnight, smoked with hickory at 225-250. Wrapped at 170 internal. Pulled at 200 internal.
I have to say I was pretty impressed with how it came out, very very similar to brisket. Also a lot more economical if I’m just feeding two people.
by violent-pancake2142
1 Comment
Looks great. Also can be cut up to make burnt ends. Yum