Two chuck roasts from Costco. 12 hour brine and Pappy's Blue for seasoning. I used the Weber doohickey for the first time, used their recommended method for the charcoal but will probably go snake method next time. Wrapped when one was 170 and the other was 155. There was quite a difference in the temp after 8 hours, one reached 205 and the other only 179. Rested for 1 hour in a cooler. Results were tasty but not much of a smoke ring.
by FunnyItWorkedLastTim
1 Comment
Looks like a good job to me. I would eat either